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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 40 |
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This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them - mine always are! Virginia Dillard, Whitmire, South Carolina Ingredients:
3/4 cup butter, softened |
1/3 cup confectioners' sugar |
2 teaspoons lemon juice |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornstarch |
1 teaspoon grated lemon peel |
lemon frosting: |
1/4 cup butter, softened |
1 cup confectioners' sugar |
2 teaspoons lemon juice |
1 teaspoon grated lemon peel |
garnish: |
additional grated lemon peel, optional |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
2. Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.
3. Bake at 350° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely.
4. In a small bowl, beat butter until fluffy. Add the confectionersâ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container. Yield: About 3-1/2 dozen.
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