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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 60 |
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How cute are these?!? Erin came out to our place to bake her cookies for this Saturday's Cookie Exchange and this was the recipe she selected from one of my holiday cookbooks (thank you, Betty Crocker!). They came out light, much like a shortbread, with a fantastic lemon glaze. Read more . They will be the hit of the Exchange, I'm sure! Ingredients:
cookies |
3/4 cup butter, softened |
3/4 cup sugar |
2 teaspssons grated lemon peel |
1 large egg |
21/4 cups white flour |
1/4 teaspoon salt |
glaze |
2 cups powdered sugar |
1 tablespoon butter |
4 tablespoons fresh squeezed lemon juice |
2 tablespoons half-and-half, or enough to make the glaze the right consistency |
crystalized sugar |
Directions:
1. In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy.
2. Add lemon peel and egg; beat until well blended.
3. Gradually beat in flour and salt at low speed, until well blended (you may have to start mixing by hand after the first cup).
4. On floured surface, roll dough 1/8” to 1/4 thick.
5. Cut with lightly floured snowflake shaped cookie cutter.
6. Place cookies on very lightly greased cookie sheet, place 1” apart (they really didn't spread much, so they can be pretty close together).
7. Bake at 350 degrees until done (they shouldn't brown), about 9 to 11 minutes.
8. Allow cookies to cool a couple minutes, then place them on waxed paper or a cooling rack.
9. Prepare glaze by mixing all ingredients together until smooth.
10. Drizzle glaze over cookies are still warm, then sprinkle crystalized sugar over the tops.
11. Store in an airtight container, or freeze (for maximum freshness).
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