spring is in the air

Right about now, when stuck in late-winter doldrums and while Punxsutawney Phil is into his fifth week of hibernation, I pull out my favorite yellow scarf.

I love this scarf. Its bright cheeriness, reminiscent of daffodils and fuzzy chicks, reminds me that spring is right around the corner.

The color also inspires today's cookie- Lemon Wafers. I need bright, tangy, tartness in my life. You do too.

Simple ingredients and simple preparation.

The recipe called for the lemon juice to be added to the dough at the end. I would change that to adding it after adding the egg.

The cookies do not brown on the top, but their edges get slightly brown.

Deliciously light and refreshing.

Lemon Wafers
adapted from Maida Heatter's Cookies

1 1/2 cups sifted all-purpose flour
1/2 t. baking powder
1/4 t. salt
Finely grated rind of 1 lemon
2 T. lemon juice (3, if you like tart)
4 oz. (1 stick) butter, room temperature
3/4 c. granulated sugar
1 egg plus 1 egg yolk
1/3 c. sugar for topping

Adjust oven racks to upper and lower third. Preheat oven to 350 degrees. Line the cookie sheets with parchment or Silpat.

Sift the flour, baking powder, and salt. Set aside.

With electric mixer, cream the butter on medium speed. Add the sugar and beat well. Add the egg and yolk, scraping the bowl with a rubber spatula and beating until the mixture is light and fluffy. Add the lemon rind and lemon juice. On low speed, gradually add the dry ingredients, scraping the bowl and beating only until the mixture is smooth.

Form 1 1/2 inch balls and place them on the cookie sheets. With a greased flat-bottomed glass, dip the glass into a bowl of sugar, coating the bottom and then use it to gently flatten the balls. Re-grease and re-coat as necessary.

Bake for 18 minutes, reversing the sheets top to bottom and front to back once to ensure even baking.


  1. have you ever tried this recipe with meyer lemon? i wonder if it's much of a differenc.

  2. I've never used Meyer lemons (GASP!) before. The local Shop Wrong doesn't carry them- I think I've seen them at Whole Foods. My sister is going to use them for the lemon bars (she's in Oakland) cause she has them from some swap. Have you baked with them and been able to tell a difference?

  3. you will LOVE meyer lemons. my friend in Napa has a tree on her front yard and it's divine. we're trying to grow one in our apartment in a pot. It's still quite young, but it's starting to flower. Hopefully in a year or two it'll start to bear fruit.

    anyway, meyer lemon is sweeter than regular lemon. you don't need to use as much sugar to balance the flavor. i've used it in sorbet, souffles, tarts, and preserves. i wish i could send you some. we don't have them in the chain supermarkets either.


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