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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas!Lorie Miner, Kamas, Utah Ingredients:
1/2 cup butter, softened |
1/3 cup sugar |
4 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons plus 1-1/2 teaspoons cornstarch |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
drizzle: |
1/2 cup confectioners' sugar |
2 to 3 teaspoons lemon juice |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon peel and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
2. On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired.
3. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.
4. Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container. Yield: 2 dozen.
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