The finished wafers can be rectangles, squares or rounds, depending on how particular the baker is when shaping the logs for freezing. Word to the wise:
The finished wafers can be rectangles, squares or rounds, depending on how particular the baker is when shaping the logs for freezing. Word to the wise: the crisp lime flavor is excellent no matter what shape the cookies take. (Mel Barber — mbarber@yorkdispatch.com)

Invited to a Thanksgiving dinner with potluck contributions in 1999, I cribbed this recipe out of the November Good Housekeeping and made a batch. It caused me to be asked to bring Lime Wafers to every subsequent gathering of the same bunch. The group's hostess has moved away, and the gatherings no longer happen, but the recipe is still good.

When first mixed up, the dough is obnoxiously sticky, but once it has been frozen, it's docile and slices easily. You can avoid trying for neat rectangular bricks, of course, and just make two uniform logs.

Lime Wafers

3 limes

¾ cup granulated sugar

½ cup butter or margarine (1 stick) softened

1 large egg

1¾ cups all-purpose flour

About ½ cup confectioners sugar

1. From limes, grate 1 teaspoon zest and squeeze 3 tablespoons juice.

2. In large bowl, with mixer at medium speed, beat granulated sugar with butter until combined.

3. Reduce speed to low; beat in egg, grated lime peel and lime juice until blended. Beat in flour until it combines, occasionally scraping bowl with rubber spatula

4. Divide dough in half. Spoon each half onto sheet of waxed paper. Shape into two bricks, each 6- by 2½- by 1½ inches. Wrap each brick and freeze for at least three hours or up to one month. (If freezing up to one month, wrap bricks in plastic wrap; then place in freezer-weight self-sealing plastic bag.)

5. Preheat oven to 350 degrees. Slice 1 brick into ¼-inch cookies. Place cookies, about 1 inch apart, on ungreased large cookie sheet.

Very few ingredients are necessary to make Lime Wafers.
Very few ingredients are necessary to make Lime Wafers. (Mel Barber — mbarber@yorkdispatch.com)

6. Bake cookies 12 to 15 minutes, until edges are golden brown. With spatula, transfer cookies to wire rack. Sift some confectionersÂ'sugar over hot cookies. Repeat with remaining dough.

7. Store in tightly covered container. Makes about four dozen cookies.

Variant: For crisper wafers, slice 1/8-inch thick and bake 10 to 12 minutes until golden brown around the edges.