Lemon Drop Wafers
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.
Holiday Cookies 2001, Special Issue 2001, Martha Stewart Living, July/August 1998, Desserts 1998, Martha Stewart Living, July 1998
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Recipe Summary
Ingredients
Directions
Cook's Notes
To make your own candied lemon peel: Blanch lemon peel, then add it to a simple syrup (equal parts water and sugar); simmer 15 to 20 minutes. Remove from heat, and let steep overnight. Dry peel on a cooling rack, and then toss in sugar to coat. Store in an airtight container.
Variations
Recipe uses 2 cups sugar and 2 tablespoons finely chopped candied lemon peel instead of lemon candies.