INGREDIENTS

INSTRUCTIONS

Sift flour, baking powder and salt into a medium bowl. Using an
electric mixer, beat butter, lemon peel and orange or tangerine peel
in a large bowl until light. Add 1/2 cup sugar and 1/4 cup powdered
sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using  a
spoon, stir until mixture forms dough (dough will be soft). Divide
dough into thirds. Gather each third into a ball; flatten into disks.
Wrap each disk in plastic and refrigerate until firm, about 4 hours.
Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly,
if necessary, before rolling out.  Preheat oven to 350. Generously
flour work surface and rolling pin.  Place 1 dough disk on work surface
(keep remaining dough  refrigerated.) Press rolling pin into dough
several times to flatten  slightly for easier rolling. Roll out dough
to 1/8" to 1/4"  thickness, frequently lifting and turning dough to
prevent sticking.  Using assorted cookie cutters dipped into flour, cut
out cookies.  Transfer cookies to ungreased nonstick baking sheets,
spacing 1/2"  apart. Gather dough scraps together and reserve.  Bake
until cookies turn brown on the edges, about 15 minutes. Let  cookies
stand on sheets 1 minutes. Using a metal spatula, transfer  cookies to
racks and cool completely.  Repeat rolling, cutting and baking with
remaining 2 dough disks as  above, being sure to cool cookie sheets
before each batch. Combine  all reserved dough scraps and shape into a
ball; flatten into a disk.  Wrap disk in plastic and freeze until firm
enough to roll, about 30  minutes. Repeat.  Store cooled cookies in an
airtight container at room temperature.  Powdered Sugar Icing: Combine
lemon juice and milk in a large bowl.  Whisk in 5 cups of powdered
sugar. Gradually whisk in enough  remaining sugar by 1/2 cupfuls to
form icing stiff enough to pipe  (mixture will resemble stirred sour
cream). Transfer 2/3 cup icing to  a small bowl to use as white icing;
set aside. Divide remaining icing  equally among 2 or more small bowls;
mix food coloring by drops into  each bowl, tinting icing to desired
shade. If necessary, stir more  sugar into icing to thicken.  To use
this icing as glaze: spoon a small amount of the white or  colored
icing into a small bowl. Mix in enough milk by 1/4  teaspoonsfuls to
thin icing to spreading consistency. Using a pastry  brush, brush glaze
over cooled baked cookies. Continue decorating  glazed cookies, if
desired, using sprinkles, candies, etc.  Icing recipe makes enough for
72 cookies. Posted to FOODWINE Digest  13 Dec 96  Recipe by: Laura
Hunter  From:    Laura Hunter <LHunter722@AOL.COM>  Date:    Fri, 13
Dec 1996 15:19:34 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 19.6mg
Sodium: 112.6mg
Potassium: 22.6mg
Carbohydrates: 43.3g
Fiber: <1g
Sugar: 37.7g
Protein: 2.8g