Lemon-Lime Butter Wafers

Makes about 8 dozen 2-1/4 inch cookies

Ingredients:

2 1/4 cups (10 ounces) unbleached flour
1/2 teaspoon salt (optional)
1 cup (1/2 pound) unsalted butter, softened
1 tablespoon grated lemon zest (about 1 large lemon)
1 tablespoon finely grated lime zest (about 1 large lime)
1 cup granulated sugar
1 tablespoon each lemon and lime juices
1 1/2 teaspoons pure vanilla extract
1/4 cup Rain’s Choice vanilla sugar

Preparation:

Sift the flour and salt in a medium bowl and set aside.

Using a mixer or heavy spoon, beat butter and lemon and lime zests
until well blended, about 2 minutes. Add 1 cup of the sugar slowly and
mix well. Blend in the lemon and lime juices and pure vanilla extract.
Add flour mixture in two sections, mixing just until blended.

Put the vanilla sugar in a long, shallow pan. Shape half of the dough
into a log about 10 inches long and roll gently in the vanilla sugar
to thoroughly coat. Place the cookie log on a piece of plastic wrap
and roll tightly, twisting the ends tightly to seal. Press the ends of
the dough with your hands to compact the dough. Repeat with the
remaining dough. Refrigerate the cookie log for about 2 1/2 hours, or
freeze until ready to use.

Heat oven to 375 degrees F. Line baking sheets with parchment paper.

Using a sharp thin-bladed knife, cut cookie log into 1/8 inch rounds.
Set the rounds 1 inch apart on the baking sheets and bake one sheet at
a time on the center rack of the oven. Bake until lightly browned
around the edges, about 10 minutes, rotating cookies as needed. Let
cool about 5 minutes before transferring cookies to racks with a
spatula.


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