Iced Lemonade Wafers

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  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon lightly packed finely grated lemon rind
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt


  • 2/3 cup confectioners' sugar
  • 2 to 2 1/2 teaspoons strained lemon juice


  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.