¾ cup butter, softened
½ cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
½ cup cornstarch
¼ cup colored nonpareils
½ cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
½ cup cornstarch
¼ cup colored nonpareils
LEMON ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
½ teaspoon grated lemon peel
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
1 cup confectioners' sugar
2 tablespoons lemon juice
½ teaspoon grated lemon peel
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape into a 1-3/4-inch-diameter roll; roll in non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
Unwrap and cut into ¼-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375º for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, combine icing ingredients. Spread over cookies. These are basically lemon shortbread cookies. Yield: 28 cookies.
Nutrition Facts: 1 cookie equals 102 calories, 5 g fat (3 g saturated fat) 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
0 comments:
Post a Comment