LEMON JUMBLES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or coat with nonstick spray.
• In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
• In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
• Beat or stir in flour mixture until well incorporated.
• Gather up the dough and shape it into a ball.
• Cut it into quarters. Shape each quarter into a flat disc.
• Score each dish into quarters, then cut into 12 wedges.
• Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
• Place on baking sheets, spacing 1 1/4" apart.
• Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
• using a spatula, immediately transfer the cookies to a wire rack to cool completely.
• GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
• Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
• Let stand until the glaze completely sets.about 1 hour.
• For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.