Thursday, August 16, 2012
Lemon-on-Lemon Iced Cookies Recipe
•2-1/2 cups all-purpose flour
•1/3 cup sugar
•1 tablespoon grated lemon peel
•1 cup cold butter, cubed
•1 cup confectioners' sugar
•1/2 teaspoon grated lemon peel
•4 to 6 teaspoons lemon juice
•In a large bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together). Divide in half.
• On a lightly floured surface, roll or pat each portion into an 8-in. x 6-in. rectangle. Cut each into twelve 2-in. squares; cut squares diagonally in half to form twenty-four triangles. Place 1-in. apart on ungreased baking sheets.
• Bake at 325° for 15-18 minutes or until lightly browned. Remove to wire racks to cool completely.
• In a small bowl, mix confectioners' sugar, lemon peel and enough lemon juice to achieve desired consistency. Drizzle over cookies; let stand until set. Yield: 4 dozen.
Prep: 20 min. Bake: 15 min./batch + cooling
Yield: 48 Servings
This recipe comes from Taste of Home Aug/Sept magazine