Brown Edge Wafers Recipe
Ingredients
| Margarine | 1/4 Cup (16 tbs), softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| Egg whites | 2 Large | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| CHOCOLATE GLAZE | ||
| Semi-sweet chocolate square | 2 | |
| 2 tablespoons unsalted butter or margarine | ||
Directions
1. Grease and flour three large cookie sheets. Preheat oven to 375°F.
2. In small bowl, with electric mixer at medium speed, beat 1/4 cup butter and the sugar until light and fluffy. Add egg whites, and beat 15 to 20 seconds, or until mixture is smooth but not frothy. With wooden spoon or wire whisk, lightly fold 1/3 cup flour and 1 teaspoon grated lemon p'eel into butter mixture.
3. Drop batter by rounded teaspoon-fuls on prepared cookie sheets 2 inches apart, placing no more than nine cookies on each sheet. Bake cookies 4 to 6 minutes, or until edges are golden-brown. Let cookies cool 30 seconds on cookie sheet, or until they are firm enough to hold their shape. With pancake turner, remove cookies from sheet to wire rack; cool completely.
4. Make Chocolate Glaze: In small heatproof glass measuring cup or bowl, placed in a saucepan of hot water, melt chocolate with butter. (Or, in microwave oven, microwave at HIGH 2 to 3 minutes.) Stir until smooth. Using small spoon, drizzle glaze immediately over cookies in a zigzag pattern. Let dry. Store cookies in airtight container.
2. In small bowl, with electric mixer at medium speed, beat 1/4 cup butter and the sugar until light and fluffy. Add egg whites, and beat 15 to 20 seconds, or until mixture is smooth but not frothy. With wooden spoon or wire whisk, lightly fold 1/3 cup flour and 1 teaspoon grated lemon p'eel into butter mixture.
3. Drop batter by rounded teaspoon-fuls on prepared cookie sheets 2 inches apart, placing no more than nine cookies on each sheet. Bake cookies 4 to 6 minutes, or until edges are golden-brown. Let cookies cool 30 seconds on cookie sheet, or until they are firm enough to hold their shape. With pancake turner, remove cookies from sheet to wire rack; cool completely.
4. Make Chocolate Glaze: In small heatproof glass measuring cup or bowl, placed in a saucepan of hot water, melt chocolate with butter. (Or, in microwave oven, microwave at HIGH 2 to 3 minutes.) Stir until smooth. Using small spoon, drizzle glaze immediately over cookies in a zigzag pattern. Let dry. Store cookies in airtight container.
Chef
