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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 57 |
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Katie Koziolek of Hartland, Minnesota adds a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them. Ingredients:
2 cups butter, softened |
2 cups sugar |
3 eggs |
1 tablespoon grated lemon peel |
2 teaspoons vanilla extract |
6 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
frosting: |
3 cups confectioners' sugar |
3 tablespoons butter, melted |
1/4 cup milk |
green food coloring |
red-hot candies |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks.
3. In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one red-hot at the top of each tree. Yield: about 9-1/2 dozen.
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