| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes and c, Mc |
45 |
Servings |
INGREDIENTS
| 1 |
c |
Butter, softened |
| 1/2 |
c |
Sugar, confectioner's |
| 1 |
|
Egg yolk |
| 2 |
tb |
Lemon juice |
| 1 |
|
Lemon zest, grated |
| 2 1/4 |
c |
Flour |
|
|
Sugar |
| 1/4 |
c |
Sugar, confectioner's |
| 1 |
tb |
Lemon juice |
|
dr |
Red food coloring, whisk together till |
INSTRUCTIONS
GLAZE
Preheat oven to 350*. Line cookies heets with parchment paper. In a large
bowl cream the butter and confectioners sugar with an electric mixer, add
the egg yolk, lemon juice, and zest and beat until smooth. Add the flour
and beat until well combined.
Form the dough into 1 inch balls and place them about 2 inches apart on the
prepared sheets. Flatten each ball with the bottom of a glass dipped into
granulated sugar to keep it from sticking to the dough. Bake the cookies in
the middle of the oven for about 13 minutes, or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle, dip the
top of each cookie in lemon glaze and allow to cool completely. store in
airtight containers for up to 1 week or in the freezer for up to 2 months.
Posted to MC-Recipe Digest V1 #353
Recipe by: The Christmas Cookie Book
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Wed, 25 Dec 1996 17:07:15 -0500
A Message from our Provider:
“You’re never too young for God”