Cook the Book: Sweet Lemon and Black Olive Wafers

Serious Eats

Ready in: 45 minutes
Servings: 15
Vegetarian
Dairy Free

Ingredients

  • 1/4 teaspoon baking powder
    Baking
  • 1/8 teaspoon cinnamon
    Spices and Seasonings
  • 1 large egg, beaten
    Milk, Eggs, Other Dairy
  • 1 1/2 cups all-purpose flour
    Baking
  • Pinch of kosher salt
    Spices and Seasonings
  • 2 tablespoons grated lemon zest
    Produce
  • 1/2 cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted and coarsely chopped
    Canned and Jarred
  • 1/4 cup extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1/4 cup sugar, plus more for coating
    Baking

Steps

  • Position a rack in the upper third of the oven and crank the heat up to 375°F.
  • Stir together the flour, olives, sugar, baking powder, zest, cinnamon, and salt in a medium bowl.
  • Whisk together the oil and egg, pour the mixture into the dry ingredients, and mix with your hands until the dough no longer looks dry and holds together when squeezed, 1 to 2 minutes.
  • Fill a small bowl with sugar and set nearby. Pinch off 1 tablespoon (about 1 ounce) of dough, roll it in a ball, and coat it with the sugar.
  • Place it in one corner of a sheet of parchment cut to fit your baking sheet, place another piece of parchment on top, and using a rolling pin, roll the ball into a 3 1/2-to-4-inch circle, scant 1/16 inch thick. The edges will be ragged; that's how they should be. Repeat with 5 more wafers on the same shape. Lift off the top sheet and slip the parchment with the cookies onto the baking sheet.
  • Bake until the wafers are edged with brown and pebbled on top, 10 to 12 minutes. Slide the parchment onto a wire cooling rack. Repeat with the remaining dough. Once cooled, the wafers will keep in an airtight container for several days, but I doubt they'll stick around for that long.

Nutrition

  • Calories: 102.64  cal  (5.13%)
  • Fat: 4.77  g  (7.35%)
  • Saturated Fat: 0.73  g  (4.54%)
  • Carbohydrates: 13.24  g  (4.41%)
  • Sugar: 3.43  g  (3.81%)
  • Cholesterol: 14.06  mg  (4.69%)
  • Sodium: 78.44  mg  (3.41%)
  • Protein: 1.83  g  (3.65%)
  • Selenium: 5.46  µg  (7.81%)
  • Vitamin B1: 0.1  mg  (6.74%)
  • Folate: 24.89  µg  (6.22%)
  • Vitamin E: 0.74  mg  (4.92%)
  • Vitamin B2: 0.08  mg  (4.74%)
  • Manganese: 0.09  mg  (4.48%)
  • Iron: 0.7  mg  (3.91%)
  • Vitamin B3: 0.75  mg  (3.77%)
  • Phosphorus: 25.85  mg  (2.59%)
  • Fiber: 0.58  g  (2.32%)
  • Vitamin K: 2.28  µg  (2.18%)
  • Copper: 0.03  mg  (1.36%)
  • Vitamin C: 1.03  mg  (1.25%)
  • Vitamin B5: 0.12  mg  (1.16%)
  • Calcium: 10.53  mg  (1.05%)

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