Wednesday, November 27, 2013

Lemon Cookies

1 cup softened butter
1 1/2 cups powdered sugar
1 1/2 teaspoon lemon extract
1 egg

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon lemon extract

In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in lemon extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into circles. On ungreased cookie sheets, place 2 inches apart.

Bake 7 to 8 minutes or until light brown around the edges. Remove from cookie sheet to cooling rack. Cool completely.

Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies.

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