Tuesday, July 22, 2008

Lemon Cookies


3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils

Lemon Icing
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch, gradually add to creamed mixture and mix well. Cover and refrigerate for one hour or until easy to handle.
2. Shape into a 1 3/4 inch diameter roll, roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
3. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 F for 9-11 minutes or until set and edges are slightly browned. Cool for 1 minute before removing to wire rack to cool completely.
4. In a small bowl combine icing ingredients. Spread over cookies.

Review: These cookies are so refreshing and delicious! I think they look so pretty with the lavender sugar I used to roll them in - they make me want to host a tea party and serve them at it :) You can use any color of sugar that you want.
When I told Paul I'd made these cookies he asked if they were healthy cookies. My response? "Why yes, they are. They have fruit in them."

Tip: You will need to buy one large lemon - that will give you enough lemon peel and enough juice for these cookies.

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