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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Both the cookie and the frosting are sparked with lemon in these melt-in-your-mouth goodies. Field editor Mary Houchin of Lebanon, Illinois submitted the recipe. Ingredients:
3/4 cup butter, softened |
1/3 cup confectioners' sugar |
1 teaspoon lemon juice |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup cornstarch |
frosting: |
1/4 cup butter, softened |
3/4 cup confectioners' sugar |
1 teaspoon lemon juice |
1 teaspoon grated lemon peel |
1 to 3 drops yellow food coloring, optional |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice. Combine flour and cornstarch; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
2. Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
3. For frosting, in a small bowl, beat the butter and confectioners' sugar until smooth. Stir in the lemon juice, lemon peel and food coloring. Frost cooled cookies. Yield: about 5 dozen.
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