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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 30 |
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A tip given states to freez drop cookie dough, drop dough in amounts recipe calls for onto bakiing sheet and freeze until solid. Once frozen, place cookies into a resaealable plastic bag. When ready to bake, let thaw on a baking sheet for 30 min. before baking. Great idea for future uses. Prep time does not include refrigeration. Update, thanks Carrol for some great hints - have a feeling this may be one of those recipes that needs some help, will try these with the added sugar to see if it helps and the extra lemon zest. This may be one of those recipes that needs a lot of help. Ingredients:
3/4 cup butter, softened |
3 tablespoons sugar |
2 teaspoons lemon juice |
1 1/4 cups all-purpose flour |
1/2 cup cornstarch |
1 teaspoon lemon peel, grated |
1/4 cup butter, softened |
1 cup confectioners' sugar |
2 teaspoons lemon juice |
1 teaspoon lemon peel, grated |
Directions:
1. In small bowl, cream butter and sugar until light and fluffy.
2. Beat in lemon juice.
3. Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
4. Shape into 1 1/2 inch roll; wrap in plastic wrap.
5. Refrigerate for 1 hour or until firm.
6. Unwrap and cut into 1/4 inch slices.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake at 350 for 8-10 minutes or until edges are golden brown.
9. Cool completely on pans on wire racks.
10. Frosting:.
11. In small bowl beat butter until fluffy.
12. Add confectioners' sugar, lemon juice and peel.
13. beat until smooth.
14. Spread over cooled cookes; sprinkle with additional lemon peel if desired.
15. Let stand until set. Store in an airtight container.
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