Recipe
Dessert
Brown-Edge Lemon Wafers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 eggs | ||
| ½ c. sugar | ||
| 1 ¼ c. potato starch | ||
| 1 ½ tsp. grated lemon rind | ||
| ¼ tsp. salt | ||
| ⅔ c. corn oil | ||
| additional corn oil, for cookie sheets | ||
| ¼ c. cinnamon sugar | ||
| 1/2 to 1 tsp grated lemon rind |
Directions
- Preheat oven to 350 degrees.
- Beat eggs and sugar at high speed of a mixer for 3 minutes. Add potato starch, 1-1/2 teaspoon lemon rind, salt and corn oil. Mix just until well-blended. Drop dough by teaspoonfuls onto lightly oiled cookie sheets.
- Combine cinnamon sugar with 1/2 to 1 teaspoon grated lemon rind in a small dish. Lightly sprinkle the cookies with the cinnamon sugar/lemon mixture.
- Bake at 350 degrees until cookie edges are golden brown, about 8 to 12 minutes.
- Remove cookies from baking sheets and place on wire racks to cool.
Recipe Source:
www.csaceliacs.org