Lemon-Drop Wafers

Lemon-Drop Wafers
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Since the days of the penny-candy store, the lemon drop, with its tart sweetness, has been a favorite among children. This easy-to-prepare cookie, which uses candied lemon peel to add an extra-lemony crunch, was inspired by the lemon drop and is sure to bring back pleasant childhood memories.

INGREDIENTS
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup sugar, plus more for rolling the cookies
1 large egg
Zest of 2 lemons
2/3 cup all-purpose flour
1/4 tespoon baking soda
Pinch of salt
2 tablespoons finely chopped candied lemon peel*
Heat oven to 350 degrees. Line 2 baking sheets with Silpat nonstick baking mats and set aside.

In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.

In a bowl, whisk together flour, baking soda, salt, and finely chopped candied lemon peel; add to butter mixture and mix on medium-low to combine, about 20 seconds. Remove the dough to a sheet of plastic wrap. Chill until firm, about 15 to 20 minutes.

Pinch off dough and shape into 1-inch balls. Drop the ball in the sugar, using the sugar to keep the dough from sticking to your hands, roll the ball of dough around to coat completely in sugar.

Place the cookies on the prepared baking sheet, about 2 inches apart. Press to flatten slightly, the cookies should be about 1/4-inch thick. (Keep the remaining dough in the refrigerator while not in use.) Bake until just golden, about 10 minutes. Remove to wire rack to cool.

Makes about 2 dozen
*NOTE - You can make your own candied lemon peel, or you can purchase it at a specialty food store, or supermarket.

TO MAKE YOUR OWN - Simmer blanched lemon peel in a simple syrup (equal parts sugar and water), for about 15 to 20 minutes. Remove from heat and let sit in the syrup overnight. Dry the peel on a cooling rack and then toss in sugar to coat. Store the candied lemon peel in an airtight container.