Tart Lime Wafers

Preparation info
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This recipe comes from my friend Tim Brennan, chef-owner of Cravings Gourmet Desserts in Saint Louis. Tim is justly well known for his excellent cookies and these are no exception. They’re also practical since you can freeze the formed logs of dough for weeks and then slice and bake the cookies whenever you need them.


Cookie Dough

  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • cups sugar


  1. For the dough, mix the flour, sugar, salt, and lime zest in the bowl of a food processor fitted with the metal blade. Pulse 10 times to reduce the zest to smaller particles.
  2. Add the butter and pulse until it is completely mixed into the dry ingredients, but the mixture remains powdery. Add the eggs and pulse until the dough forms a ball.
  3. Invert the fo