Ginger and Citrus Wafers

1/3    cup plus 1 tbsp unsalted Butter, at room temperature

2/3    cup Sugar

1 ¼  tsp  finely grated Lemon Zest

1 ¼  tsp  finely grated Tangerine or Clementine Zest

1      tsp  finely grated fresh Ginger

1        Egg

1 ½  tbsp fresh Tangerine or Clementine Juice

1 ½  tbsp fresh Lemon Juice

¼      tsp pure Vanilla Extract  

¼      tsp Salt

3/4    cup unbleached all-purpose Flour

1. Preheat the oven to 350°. In a medium bowl, beat 1/3 cup of the butter with the sugar, the lemon and tangerine zest and the ginger at high speed until pale and fluffy. Beat in the egg, citrus juices, vanilla and salt, then beat in the flour.

2. Lightly grease a large heavy cookie sheet with some of the remaining butter. Drop 1/2-teaspoon-size mounds of batter onto the prepared sheet, spacing them 2 inches apart. Using your index finger or the back of a spoon and a swirling motion, spread each mound of batter into a 2-inch round.

3. Bake the wafers for 6 to 7 minutes, or until their edges begin to turn golden brown. While the wafers are still hot, use a thin, flexible metal spatula to transfer them to wire racks to cool completely. Regrease the cookie sheet and repeat Step 2 with the rest of the batter. Pack the cooled wafers in tins.

Makes 7 dozen

Make Ahead: You can store the cookies in airtight tins at room temperature for three weeks.

From Food and Wine 2001 Cookbook - Sally Schneider