LEMON BUTTER WAFERS
¾ cup (1½ sticks) unsalted butter
1 cup sugar
2 large eggs
l¼ cups sifted flour
2 tablespoons very finely minced lemon zest (see note)
⅓ cup ground almonds (see note)
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 lemon 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 non-stick cookie sheet. Using a ½ tablespoon measure, spoon out level ½ tablespoon of chilled cookie dough onto the cookie sheet, placing them 3 inches apart. Bake for about 10 minutes or until
