INGREDIENTS

INSTRUCTIONS

POWDERED SUGAR ICING
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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