---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Butter Wafers
  Categories: Cookies
       Yield: 64 servings
  
     3/4 c  Unsalted butter
       1 c  Sugar
       2 lg Eggs
   1 1/4    Sifted flour
       2 tb Lemon zest; grind in grinder
     1/3 c  Almonds; grind in grinder
  
       In the large bowl of an electric mixer, beat the butter until smooth
   and add the sugar, beating until creamy. Beat in the eggs, scraping down
   the sides of the bowl. Add the flour, beating just until combined. Add the
   zest and almonds, stirring until well incorporated. Cover the bowl with
   plastic wrap and place in the refrigerator until well chilled at least 3
   hours.
   
      Preheat the oven to 350~. Butter a nonstick cookie sheet. Using a 1/2tb
   measure, spoon out lever 1/2 tb of chilled cooked dough onto the cooked
   sheet, placing them 3 apart. Bake for about 10 minutes or until the
   cookies have just flattened and are lightly browned around the edges. Cool
   the cookies on racks. Store in a covered tin. VARIATION-Spread 1 tb
   seedless raspberry jam on the bottom of 1 cookie, then place the bottom of
   another cookie on top. This makes a delicious lemon-raspberry cookie
   sandwich.
      Source: The Last Suppers by Diane Mott Davidson.
  
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