ICED LEMONADE WAFERS
1/2 cup (1 stick) unsalted
butter, room temperature
1 tablespoon lightly packed finely grated lemon rind
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cornstarch
1/4 teaspoon salt
Icing
2/3 cup confectioners' sugar
2 to 2-1/2 teaspoons strained lemon juice
Cream butter until light.
Beat in lemon rind and almond extract.
Sift together dry
ingredients. Add to butter mixture. Combine thoroughly. Divide
dough into 2 equal portions. Roll lightly into cylinders 1- 1/2
inches in diameter. Flatten ends neatly, wrap in plastic film.
Refrigerate until very cold and firm, approximately 2 hours
(keeps 1 week refrigerated before using).
Preheat oven to 350 degrees
F. Lightly grease baking sheets.
Using serrated knife, slice
chilled dough into pieces about 1/4 to 1/8 inch thick. Lay about
an inch apart on baking sheets. Bake about 8 to 10 minutes, or
until edges are just barely golden brown and firm to touch -
centers will still be pale. Place on wire racks to cool. Prepare
icing, mix both ingredients until forms a glaze. Brush on
surface of cookies with pastry brush. Allow to cool completely.
Cover loosely to store.
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