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Summer Minted Lemon Wafers
1 batch Basic Butter Cookie dough
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon finely minced fresh mint leaves
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Summer Minted Lemon Wafers

Summer Minted Lemon Wafers

Summer Minted Lemon Wafers
  • Servings:Makes About 8 dozen bite-size cookies (24 servings
  • Prep Time:17 minutes
  • Cook Time:10 minutes
1. Prepare Basic Butter Cookies through Step 3.
2. Add zest, juice, and mint to dough and mix until well incorporated.
3. Place dough in a large plastic zip-close bag and seal. Cut an opening (about a1/2-inch) at one corner to use as a pastry bag. This makes it easier to control the amount of dough for each cookie, and to make the cookies more uniformly circular. Squeeze dough onto prepared pans 1 tsp. at a time, spacing cookies about 1 1/2 inches apart (dough will spread slightly). Alternately, drop dough by scant teaspoonfuls onto prepared baking sheet, about 1 1/2 inches apart. Bake until cookies are just set and slightly firm to the touch, about 8 to 10 minutes. Let cool on pan for 5 minutes, then transfer to a wire rack. Repeat until batter is gone.
4. Serve at room temperature. Store in an airtight container for 3 days, or freeze.
Source: Hannaford fresh Magazine, November - December 2012