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Categories:Viewed: 93 - Published at: 2 years ago
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temp
- 1 1/2 confectioners' sugar, separated
- 1/2 cup confectioners' sugar, separated
- 1 teaspoon lemon, emulsion
- 2 the zest and the small lemons, juice of
Method
- Sift the flour and salt together. Set aside.
- In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated.
- Add the flour mixture and beat just until crumbly.
- Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
- Preheat oven to 350.
- Line cookie sheets with parchment paper.
- Lightly flour a surface and roll dough out 1/4 inch thick.
- Using a 2" cookie cutter, cut out shapes and place on prepared pan.
- Bake for 10-12 minutes or until cookies are lightly browned.
- Cool on wire rack completely.
- Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
- Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.