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Lemon Cookies
Ingredients:
3/4 c. butter, softened
3 Tbs. sugar
1 1/4 c. flour
1/2 c. cornstarch
1 tsp. grated lemon peel
2 Tbs. fresh lemon juice
FROSTING:
1 c. 10x sugar
1/4 c. butter, softened
1 tsp. grated lemon peel
1-2 tsp. fresh lemon juice
3/4 c. butter, softened
3 Tbs. sugar
1 1/4 c. flour
1/2 c. cornstarch
1 tsp. grated lemon peel
2 Tbs. fresh lemon juice
FROSTING:
1 c. 10x sugar
1/4 c. butter, softened
1 tsp. grated lemon peel
1-2 tsp. fresh lemon juice
Directions:
In large mixing bowl, combine butter and the sugar. Beat until light and fluffy. Add flour, cornstarch lemon peel and lemon juice. Beat at low speed until soft dough forms. Shape dough into 1 1/2" diameter log. Wrap in plastic wrap or wax paper. Chill 1-2 hours, or until firm.
Heat oven to 350 degrees. Cut log into 1/4" slices. Place slices 2" apart on ungreased cookie sheets. Bake 8-10 minutes, or until edges are light golden brown. Cool completely. In small bowl, combine frosting ingredients. Beat at medium speed until smooth. Spread frosting on cookies. Let dry completely before storing.
Makes 3 1/2 dozen cookies.
In large mixing bowl, combine butter and the sugar. Beat until light and fluffy. Add flour, cornstarch lemon peel and lemon juice. Beat at low speed until soft dough forms. Shape dough into 1 1/2" diameter log. Wrap in plastic wrap or wax paper. Chill 1-2 hours, or until firm.
Heat oven to 350 degrees. Cut log into 1/4" slices. Place slices 2" apart on ungreased cookie sheets. Bake 8-10 minutes, or until edges are light golden brown. Cool completely. In small bowl, combine frosting ingredients. Beat at medium speed until smooth. Spread frosting on cookies. Let dry completely before storing.
Makes 3 1/2 dozen cookies.
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