Lemon Drop Wafers Recipes

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LEMON DROP WAFERS



Lemon Drop Wafers image

This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
Zest of 2 lemons, finely chopped
2/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup lemon drops (2 ounces whole candies), crushed

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
  • In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
  • Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
  • Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
  • Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.

LEMON WAFERS



Lemon Wafers image

Make and share this Lemon Wafers recipe from Food.com.

Provided by Divinemom5

Categories     Drop Cookies

Time 18m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking powder
2/3 cup butter, softenend
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla
3 teaspoons lemon extract
2 tablespoons lemons, zest of
yellow sugar, crystals

Steps:

  • Preheat oven to 375 degrees.
  • Lightly grease cookie sheets,or line with parchment paper.
  • Sift together flour and baking powder,set aside.
  • Cream butter and sugar until fluffy.
  • Beat in eggs,vanilla,lemon extract and lemon zest.
  • Add dry ingredients.
  • Drop by spoonfuls onto prepared cookie sheets,3" apart.
  • Sprinkle with yellow sugar crystals.
  • Bake 8-10 minutes,or until lightly browned.
  • Cool on wire racks.

LEMON-GINGER WAFERS



Lemon-Ginger Wafers image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 60 cookies

Number Of Ingredients 10

1 3-inch piece ginger, peeled
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1/2 cup plus 1/3 cup confectioners' sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Chopped crystallized ginger, for topping

Steps:

  • Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
  • Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
  • Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

LEMON DROP



Lemon Drop image

Fresh squeezed lemon juice with vodka. It just doesn't get better than that.

Provided by EDANDY

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 4

Number Of Ingredients 6

4 fluid ounces fresh lemon juice
2 fluid ounces vodka
1 teaspoon white sugar
crushed ice
1 lemon, sliced
4 sprigs fresh mint

Steps:

  • In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 1.8 g

LEMON WAFERS



Lemon Wafers image

Provided by Barbara Kafka

Categories     project, dessert, side dish

Time 40m

Yield about 3 dozen cookies

Number Of Ingredients 8

1/2 cup sugar
Zest of 2 lemons
1/2 cup (1 stick) unsalted butter, cut in 1-inch pieces, plus more for buttering cookie sheets
3 egg whites
1 cup sifted flour
Pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon strained fresh lemon juice

Steps:

  • In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
  • Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
  • Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 12 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON DROP WAFERS



Lemon Drop Wafers image

The addition of crushed lemon-drops adds a light crunch that makes this cookie distinct from most lemon cookies. The result is like a crackle cookie withe chewy bits of tart lemon chips. My family has a long standing tradition of baking cookies for a growing list of family and friends. Baking begins the day after Thanksgiving (while most folks are shopping) and continues right up to Christmas Eve. This recipe comes from a cookbook given to me by my my dear friend Rita L. If properly stored , the cookies keep for two weeks making it well suited for cookie trays. Preparation time uncludes 30 minutes to freeze dough. Please note that because of the candy in the dough, these are very hot and sticky on first removing from the oven. Please take caution.

Provided by justcallmetoni

Categories     Dessert

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
1 cup sugar
1 large egg
2 lemons, zest of (finely grated)
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1 pinch salt
yellow food coloring (optional)
2 ounces lemon drop candies, crushed (1/3 cup)
1/3 cup sugar

Steps:

  • Preheat oven to 350F degrees. Line baking sheet with Silpat sheet if possible. Alternately, a good wipe of cooking oil sothe cookies will release.
  • Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically. Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved. Add the egg and contine to beat until combined and the batter is somewhat fluffy. Add the finely grated zest of two lemons. (I love my microplane for this.) If you choose, add one or two drops of yellow food coloring.
  • Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper. Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together. Fold in the crushed lemon drops until distributed in the dough.
  • Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
  • Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
  • Remove dough from freezer. Pinch off about a tablespoon and roll into a half inch ball. Roll ball in sugar until it is completely covered.
  • Place cookies on sheets, spacing about 2 to 2 1/2 inches apart. (They do spread quite a bit.) Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
  • Bake cookies until they are lightly golden, 9-10 minutes.
  • After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool. Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.

Nutrition Facts : Calories 85, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 23.7, Carbohydrate 16.1, Fiber 0.1, Sugar 12.6, Protein 0.6

CREAM WAFER LEMON STACKS



Cream Wafer Lemon Stacks image

Impress your guests with these baked wafers layered with lemon curd and blueberry jam - a citrusy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 20

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1 cup butter, softened
1/3 cup heavy whipping cream
Sugar
Clear edible glitter, if desired
1 cup sugar
1 tablespoon grated lemon peel
1 cup lemon juice (about 5 large lemons)
3 tablespoons cold butter, cut-up
3 eggs, slightly beaten
1 cup blueberry jam

Steps:

  • In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
  • Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
  • With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
  • To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 19 g, TransFat 0 g

EASTER LEMON DROP MOUSSE



Easter Lemon Drop Mousse image

This refreshingly tangy dessert pie is prepared in a 9-inch springform pan. The delicate crust is sweetened with lemon drops, and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar.

Provided by Kathleen

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 9h

Yield 16

Number Of Ingredients 13

55 vanilla wafers, crushed
6 tablespoons melted butter
20 lemon drop candies, finely crushed, divided
4 egg yolks
½ cup fresh lemon juice
5 teaspoons minced lemon zest
2 tablespoons white sugar
4 egg whites
⅛ teaspoon cream of tartar
¾ cup white sugar
1 ½ cups whipping cream, whipped until stiff
½ cup whipping cream
3 tablespoons light corn syrup

Steps:

  • To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
  • Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
  • Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
  • Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 34 g, Cholesterol 103.4 mg, Fat 20.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 11 g, Sodium 124.9 mg, Sugar 14.6 g

ORANGE & LEMON WAFER COOKIES



Orange & Lemon Wafer Cookies image

These light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. -JoAnn Belack, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 12

1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg, room temperature
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup all-purpose flour
5 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
Thin orange or lemon peel strips, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture., Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips., Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

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Top Asked Questions

How do you make the perfect lemon cake?
Preheat oven to 375 degrees. Lightly grease cookie sheets,or line with parchment paper. Sift together flour and baking powder,set aside. Cream butter and sugar until fluffy. Beat in eggs,vanilla,lemon extract and lemon zest. Add dry ingredients. Drop by spoonfuls onto prepared cookie sheets,3" apart.
What kind of lemon is used for wreath cookies?
For a more festive treat, try these Meyer-Lemon Shortbread Wreath Cookies, which are perfect for the holiday season. Instead of regular Eureka lemons, we used Meyer lemons, which have a flowery aroma and hint of sweetness that you won't find in most tart citrus.
What do you put on lemon cookies?
This easy cookie recipehas a double dose of lemon that we can't get enough of. Lemon zest and juice are mixed into the dough; once baked, each cookie is topped with a lemon glaze that's sweet as can be. 13of 18 View All 14of 18

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