Makes: About 4 dozen cookies
Time: About 30 minutes, plus time to chill
These wafers are crisp and light, not too tart or too sweet. Switch in any citrus you like and try them sandwiched with Strawberry (or Any Berry) Ice Cream.
1.Whisk together the flour, salt, and baking soda and set aside.
2. Cream the butter, sugar, and lemon zest until smooth, then beat in the lemon juice and vanilla. Slowly add the flour mixture and stir until just combined. Shape the dough into 2 logs about 2 inches in diameter, wrap it tightly in plastic, and refrigerate until firm, at least 2 hours or overnight.
3. To bake, heat the oven to 350°F. Slice the dough ¼ inch thick and put on ungreased baking sheets about 2 inches apart. Bake for about 10 minutes, until the edges are golden. Cool on the sheets for 5 minutes, then transfer the cookies to wire racks to finish cooling. These will keep in an airtight container for a couple of days.
LEMON-THYME WAFERS Finely chop 1 teaspoon fresh thyme leaves and add it to the dough in place of the vanilla.
LEMON-GINGER WAFERS Add 1 teaspoon finely grated fresh ginger to the dough when you add the lemon zest.