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Iced Lemonade Wafers






  1. Cream butter until light. Beat in lemon rind and almond extract.
  2. Sift together dry ingredients. Add to butter mixture. Combine thoroughly.
  3. Divide dough into 2 equal portions. Roll lightly into cylinders 1 1/2 inches in diameter. Flatten ends neatly, wrap in plastic film.
  4. Refrigerate until very cold and firm, approximately 2 hours (keeps 1 week refrigerated before using).
  5. Heat oven to 350 degrees F. Lightly grease baking sheets.
  6. Using serrated knife, slice chilled dough into pieces about 1/4 to 1/8 inch thick. Lay about an inch apart on baking sheets.
  7. Bake for about 8 to 10 minutes, or until edges are just barely golden brown and firm to touch - centers will still be pale.
  8. Place on wire racks to cool.
  9. Prepare icing by mixing both ingredients until forms a glaze. Brush on surface of cookies with pastry brush. Allow to cool completely.
  10. Cover loosely to store.

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