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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 33 |
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Family and friends will say Hooray! when they see these star-spangled cookies from our Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring. Ingredients:
1 cup butter, softened |
2 cups confectioners' sugar |
2 eggs |
2 tablespoons lemon juice |
4 teaspoons half-and-half cream |
2 teaspoons grated lemon peel |
3-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup ground almonds |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
glaze: |
2 cups confectioners' sugar |
1/4 cup light corn syrup |
2 tablespoons lemon juice |
red and blue food coloring |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel.
2. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
3. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion white. Spread over cookies; let stand overnight for glaze to harden. Yield: about 5-1/2 dozen.
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