Crisp Lemon Wafers

Makes 5 dozens
Takes 3-4 hours to make, dough needs to be refrigerated for at least 2 hours.

Marilyne

Crisp Lemon Wafer

Ingredients

Dough:

2 ¼ cup flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda

1 cup butter
1 cup white sugar
1 large egg
1/3 cup Carnation milk
½ tsp vanilla and ½ tsp lemon extract (or 1 tsp. almond extract for almond wafers)

Flavored Sugar Topping:
½ cup white sugar or a bit more
1 tablespoon lemon rind, if you do not have lemon rind, use ½ tsp of lemon extract  or ½ tsp almond extract

Instructions
Dough:
Mix flour, baking powder, salt and baking soda and set dry ingredients aside.
In a large bowl, cream butter with 1 cup of sugar. Beat in egg, vanilla and lemon and vanilla extract. Then alternatively, add a bit of milk to the batter and a bit of dry ingredients and mix,  repeat. Mix all ingredients until batter is well mixed.
Chill dough for a minimum of 2 hours.

Flavored Sugar Topping:
Mix ½ cup white sugar and lemon rind or extract. Add more sugar if required.
Set aside in a covered dish.

Preheat oven at 350F.
Roll dough in 1 inch balls. Roll dough balls in Flavored Sugar Topping and place on cookie sheet 2 inches apart.
Bake immediately while dough is still cold at 350 F for 8-10 minutes.

Variation: Almond Wafers
Use almond extract in the almond dough recipe instead of lemon and vanilla. Roll almond cookies in 1/2c. sugar mixed with about ½ tsp almond extract.
Both the crisp lemon wafers and the almond wafer cookies are very good.

Hints:
This recipe uses 1 tsp. baking powder and a bit of ¼ tsp. baking soda, do not forget either.
Add parchment paper to your cookie sheet if you have trouble with cookies that burn easily.
The cookies need to be cold before they are cooked, if you make all 5 dozen cookies, keep the cookies in the fridge before baking.
Makes puffy cookies.