Best 7 Orange Lemon Wafer Cookies Recipes

ORANGE FRENCH LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

ORANGE, LEMON, AND LIME CITRUS COOKIES

Steps:

• In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
• In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
• Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
• Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
• Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
• Store in a covered container for up to a week. ENJOY.

LEMON THIN COOKIES (ALMOST AS GOOD AS THE ONE'S NABISCO USE TO MAKE)

Steps:

• 1. Preheat oven to 400 degrees
• 2. In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest).
• 3. In a separte bowl beat the butter until it is light and fluffy. Add the butter to the egg mixture alternating with the flour.
• 4. Drop the batter by teaspoons about 2 1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
• 5. Bake the cookies for about 5 minutes, or until the edges are browned.
• 6. Allow to cook on the sheets for 1 minute, then cool them completely on a rack.

ORANGE & LEMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
• Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
• Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
• Drop tablespoon-size mounds of dough on prepared cookie sheets.
• Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
• Drizzle with Citrus Glaze to serve.
• Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

ORANGE AND LEMON WAFER COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in the egg, peels and extracts. Mix dry ingredients, and gradually beat into butter mixture. Drop by rounded teaspoonfuls 2" apart onto parchment lined baking sheets. Garnish if desired. Bake at 350° for 6-8 min. Cool on wire racks.

ORANGE WAFERS

Steps:

• 1. Cream butter and sugar. Add beaten egg, orange juice,and rind, then flour mixture.
• 2. Drop by teaspoonfuls on ungreased cooky sheet, flatten with bottom of glass dipped in sugar.
• 3. Bake at 375 degrees for about 7 minutes.

LEMON WAFERS

Steps:

• In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
• Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
• Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.