“Lemony Christmas cookies posted for safe-keeping. From Parents Magazine - December 2000.”
READY IN:
1hr 15mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, with electric mixer on medium, beat butter and sugar until light and fluffy.
  2. Beat in egg, corn syrup, lemon extract and lemon rind until well-blended.
  3. Reduce mixer speed to low and gradually beat in flour and salt.
  4. Gather dough into 2 balls and flatten each into a disk and wrap in plastic.
  5. Refrigerate at least one hour or overnight.
  6. Soften dough a bit at room temperature before rolling out.
  7. Heat oven to 325 and lightly grease two baking sheets.
  8. Roll out dough between two sheets of waxed paper to 1/4" thickness.
  9. Cut out cookies with a 2 1/2" satar cookie cutter.
  10. Bake 12 - 15 minutes (until lightly browned).
  11. Cool cookies on baking sheets for 5 minutes and then transfer to wire racks.
  12. For glaze: whisk together confectioner's sugar and lemon juice.
  13. Divide the glaze into two bowls and tint one with yellow food coloring.
  14. One cookie at a time, spread either the white or the yellow glaze onto the cookie.
  15. Using a toothpick, drag the alternate color of glaze through the wet cookie to make wispy designs.
  16. Dip edges of cookie into sugar crystals.

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