Catholic Recipe: Lemon Wafers
This light cookie has a hint of lemon. This cookie would be perfect as a New Year's refreshment, accompanied by eggnog and mulled wine.
Mix and sift flour, baking powder, and salt. Cream shortening; add sugar gradually while creaming; continue creaming until light and fluffy. Blend in egg, lemon peel, and vanilla; beat well. Add dry ingredients alternately with lemon juice and water; blend smooth after each addition. (Dough will be very soft.) Drop by teaspoon 2 inches apart on greased cookie sheets. If desired, sprinkle tops lightly with mixture of 1/4 cup sugar and 1 tablespoon grated lemon peel. Bake at 375° about 10 minutes or until edges are light brown. Remove cookies to wire cake racks to cool. Makes about 5 dozen.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965