LEMON-PARM WAFERS

This recipe was a favorite of the late Mary Engelbreit.

Having a party? Here is a wafer dough you can make several hours ahead and then bake at the last minute.

1 1/2 cups freshly grated Parmesan cheese
3/4 cup all-purpose flour
1 tsp grated lemon zest
1/2 tsp ground coriander
1 tsp coarsely ground black pepper
1/4 cup cold unsalted butter, cut into pieces
1 1/2 tbsp ice-cold water
1 tsp fresh lemon juice

In a medium bowl, whisk together the cheese, flour, lemon zest, coriander, and pepper. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the water and lemon juice over the mixture and toss lightly with a fork just until the dough comes together.

On a lightly floured board or other work surface, knead the dough several times; transfer to a shee of waxed paper. Shape dough into a square-sided loaf about 11 x 1 1/2-inch size. Wrap in the waxed paper and chill for at least 1 hour until firm.

Preheat oven to 375 degrees.

Cut dough into 1/4-inch slices and place 1-inch apart on ungreased baking sheets. Bake at 375 degrees for 12 to 15 minutes until a deep golden color around the edges. Transfer to wire racks.

Best served warm.