Lemon Thyme Wafers

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Martha Stewart


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1/4 cup heavy cream

4 strips lemon zest (1 1/2 inches)

3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling

4 large egg whites

1 cup superfine sugar

1 cup all-purpose flour, sifted

Pinch of salt

5 tablespoons unsalted butter, melted and cooled

1 teaspoon pure lemon extract

Nonstick cooking spray

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