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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
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Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. âKristen Johnson, Greendale, Wisconsin Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1/4 cup sugar |
1 teaspoon grated lemon peel |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
glaze: |
2 cups confectioners' sugar |
3 tablespoons lemon juice |
2 teaspoons grated lemon peel |
yellow, green or red colored sugar |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in lemon peel. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate 30 minutes. Let dough stand at room temperature for 5-10 minutes to soften.
3. Preheat oven to 325°. Roll out each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets.
4. Bake 6-8 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
5. Combine confectioners' sugar, lemon juice and peel; spread over cookies. Sprinkle with colored sugar. Yield: 4 dozen.
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