| 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”