Makes about 5 dozen cookies
3/4 c butter, softened
1/3 c powdered sugar
1 t lemon juice
1 1/4 c flour
1/2 c cornstarch
FROSTING:
1/4 c butter, softened
3/4 c powdered sugar
1 t lemon juice
1 t lemon zest
1-3 drops yellow food coloring (optional)
In a mixing bowl, cream butter and powdered sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture. Shape into two 8-inch rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
For frosting, in a small mixing bowl, combine the butter, sugar, lemon juice and zest and food coloring; beat until smooth. Frost cooled cookies.
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