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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 40 |
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From Parents Magazine - December 2000. Ingredients:
1/2 cup butter |
1/3 cup sugar, plus |
2 tablespoons sugar |
1 large egg |
1/2 tablespoon light corn syrup |
1 teaspoon lemon extract |
1 teaspoon lemon rind, grated |
1 3/4 cups all-purpose flour |
1/8 teaspoon salt |
1 cup confectioners' sugar |
4 teaspoons lemon juice |
yellow food coloring |
colored sugar sprinkle |
Directions:
1. In medium bowl, with electric mixer on medium, beat butter and sugar until light and fluffy.
2. Beat in egg, corn syrup, lemon extract and lemon rind until well-blended.
3. Reduce mixer speed to low and gradually beat in flour and salt.
4. Gather dough into 2 balls and flatten each into a disk and wrap in plastic.
5. Refrigerate at least one hour or overnight.
6. Soften dough a bit at room temperature before rolling out.
7. Heat oven to 325 and lightly grease two baking sheets.
8. Roll out dough between two sheets of waxed paper to 1/4 thickness.
9. Cut out cookies with a 2 1/2 satar cookie cutter.
10. Bake 12 - 15 minutes (until lightly browned).
11. Cool cookies on baking sheets for 5 minutes and then transfer to wire racks.
12. For glaze: whisk together confectioner's sugar and lemon juice.
13. Divide the glaze into two bowls and tint one with yellow food coloring.
14. One cookie at a time, spread either the white or the yellow glaze onto the cookie.
15. Using a toothpick, drag the alternate color of glaze through the wet cookie to make wispy designs.
16. Dip edges of cookie into sugar crystals.
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