How To make Lemon Wafers
1/2 c Butter; softened
1/2 c Sugar
1 Egg
1/2 ts Vanilla extract
3/4 ts Grated lemon peel
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
This is the sort of wholesome little cookie that nannies, or mommies, used to give to good little children. They are a tiny bit chewy and seem to contain the hallucinogenic ability to bring visions of rocking horses, red balls, and blackboards sharply into focus." - Charlie Baden" Preheat oven to 350 F. Grease two baking sheets and set aside. Beat butter and sugar in a medium-size bowl until well blended. Beat in egg, vanilla, and lemon peel. In another medium-size bowl, mix flour, baking powder, and salt with a wire whisk until light and thoroughly combined. (Using a wire whisk to blend the dry ingredients makes sifting unnecessary in this case.) Gradually add flour mixture to butter mixture, beating until well combined. Drop batter by rounded measuring teaspoonfuls onto prepared baking sheets. Bake for 6 to 8 minutes, or until golden and lightly browned around the edges. Remove from cookie sheets to write rack to cool. Makes about 3 dozen. [Comfort Food, by Holly Garrison] These cookies start out as a misshapen blob on the cookie sheet, but when they bake they turn into perfectly round, puffed-up cookies. Absolutely the cutest thing... Light lemon flavor, and you can taste the egg in it.] -----
How To make Lemon Wafers's Videos
Homemade Nilla Wafers Made By Fans | Bold Baker Made
My Homemade Vanilla Wafers recipe, also known as Nilla Wafers, is the perfect start to a new series for us called Bold Baker Made. It's one of my recipes, made by the fans, FOR the fans! Follow along, then get the written recipe:
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Vanilla wafers are under-appreciated — not only are they a classic cookie, but the rich, buttery cookie that’s just bursting with yummy vanilla also goes with so many desserts! You can’t have my Creamy Banana Pudding without a crisp nilla wafer, or my 15 Minute Banana Cream Pie (No Bake). And, you can also use nilla wafers in my Homemade Strawberry Shortcake Bars! Honestly, for such a simple cookie, the sky’s the limit, so think out of the box (the prepackaged cookie box, specifically).
Homemade vanilla wafers are super easy to make, and they’re so much more flavorful than the kind you can pick up at the store. This nilla wafer recipe also earns bonus points because the cookies keep really well, so you can make them in advance for any of your nilla needs.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Trying Israeli Lemon Wafers
Trying Israeli Lemon Wafers
Lemon Parmesan Wafers
These are the perfect little snacker to add to a entertaining table.
Voortman Bakery: Lemon & Key Lime Wafers Review
This is a taste test/review of the Voortman Bakery Lemon and Key Lime Wafers. They were $2.68 at Walmart. 3 wafers (30g) = 150 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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I made Brown Edged Lemon Wafers, from Scratch!
Last weekend, I was meeting with 2 sisters and several nieces for Christmas cookie Baking and decided to bake Brown Edged Lemon Wafer cookies, from scratch. Have been making these for several years but not in about a year and a half though.
Mistakes happened in the making of these but they came out tasty however.
Recipe as follows:
Brown Edged Lemon Wafers
3/4C of butter or margarine, soften to room temperature
1C of granulated sugar
1 egg
1-1/2C of unsifted all purpose flour
4 Oz of slivered almonds, chopped
grated lemon zest of 2 lemons
Optional: about a 1/4teaspoons of lemon juice or extract for extra lemony flavor
Preheat oven to 350F. Mix butter, sugar and the egg until creamed and soft. Then gently in the mixer add in the flour, slowly until well incorporated. Then add the lemon zest and juice/extract if desired and the almonds until well combined.
Place on greased cookie sheet (I used silicone baking mats instead), use a juice glass to flatten (I forgot this step). Bake for 7-10 minutes or until just barely golden brown around the edges. Cool a 1/2 minute on baking sheet until just set, then remove from baking sheet and let cool on a cooling rack.
Store in an air tight container. Makes about 4-1/2 Doz cookies.
Lemon Curd Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Curd. Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts, pies, and cakes.
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