Ingredients:
1 c. butter, softened
1/2 c. confectioners' sugar
1/4 c. granulated sugar
1 tsp. grated lemon peel
2 c. all-purpose flour
1 tsp. salt
GLAZE:
2 c. confectioners' sugar
3 Tbsp. lemon juice
2 tsp. grated lemon peel
Yellow, green or red colored sugar
Directions:
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.
Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Let dough stand at room temperature for 5-10 minutes to soften. Roll out each portion between 2 sheets of waxed paper to 1/4 inch thickness. Cut with a floured 1 1/2 inch diamond-shaped cookie cutter. Place 1 inch apart on lightly greased baking sheets.
Bake at 325 degrees for 6-8 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
Combine the confectioners' sugar, lemon juice and peel; spread over cookies. Sprinkle with colored sugar.
No comments:
Post a Comment