Orange & Lemon Wafer Cookies Recipe
Orange & Lemon Wafer Cookies Recipe photo by Taste of Home

Orange & Lemon Wafer Cookies Recipe

Publisher Photo
These light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. —JoAnn Belack, Bradenton, Florida
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 cup all-purpose flour
  • 5 teaspoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Thin orange or lemon peel strips, optional

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange peel, lemon peel and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture.
  2. Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. If desired, top with orange peel strips.
  3. Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Yield: about 4 dozen.
Originally published as Orange & Lemon Wafer Cookies in Taste of Home December/January 2013, p73

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Orange & Lemon Wafer Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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MY REVIEW
Reviewed Jan. 7, 2014

I tried this recipe today for the first time as TOH is having a weekly Ingredient Challenge using citrus (orange, lemon or grapefruit). I used regular salted butter. I'd used 2 tsp. vanilla extract & 1/2 tsp. orange extract! The NEXT TIME I'll KNOW to use the 1 tsp. vanilla extract & 1 tsp. orange extract! I did bake the cookies on the parchment paper-lined baking sheets and baked for just 8 minutes. I found that I had to allow cookies to cool slightly before removing from the paper-lined baking sheets-they're delicate and firm up as they cool! I admit that I sampled quite a few! They had a buttery flavor! The yield was 32 cookies, NOT 48! Next time, I'll use a smaller amount of dough to drop on the parchment-paper-lined sheets! Maybe, using smaller teaspoonfuls will yield more cookies for me! Thank you, JoAnn Belack, for sharing this recipe with Taste of Home! I'm sure that I'll be using this recipe again!

delowenstein

MY REVIEW
Reviewed Jan. 8, 2013

I used an icing bag to pipe drops of the cookie batter onto parchment... perfect! These have great flavor, I didn't use the orange extract because I did not have any on hand (used King Arthur's Princess Cake flavoring, which has a citrus flavor). These cookies were enjoyed by all who had them.

MY REVIEW
Reviewed Dec. 7, 2012

I just had to try these cookies. I doubled the recipe for my Christmas baking and had fun with the grandkids making them. We sprinkled them with holiday colors before baking and the kids LOVED THEM!!!

MY REVIEW
Reviewed Dec. 1, 2012

I tried these today as I love a citrus flavor. They were quick and easy. I only got 36 cookies so I was a bit more generous but it is nice to have a smaller batch as I live alone and if I don't share them, I eat too many!! They were just wonderful.

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