| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 40 | Servings | |||
INGREDIENTS
| 1 | c | 10X; (confectioners') sugar |
| 2 | tb | Sweet butter; melted |
| 1 | tb | Lemon juice |
| 1 | c | (2 sticks) sweet butter |
| 1/2 | c | 10X (confectioners) sugar |
| 1 1/2 | c | Unsalted all-purpose flour |
| 3/4 | c | Cornstarch |
| 1/4 | ts | Salt |
| 2 | ts | Grated lemon rind |
| 1 | c | Finely chopped; toasted blanched almonds |
INSTRUCTIONS
LEMON FROSTING COOKIES Frosting: Beat sugar, melted butter and lemon juice in a small bowl until smooth. Cookies: Preheat oven to moderate (350oF). Grease cookie sheets. Cream butter with sugar. Add flour sifted with cornstarch and salt. Mix in the lemon rind. Shape into 1-inch balls and roll in the chopped nuts, pressing them in. Bake about 15 minutes. Cool on wire rack. Drizzle with Lemon Frosting. Posted to Bakery-Shoppe Digest V1 #463 by Shelley Sparks <ssparks@mailbox.arn.net> on Dec 20, 1997
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