LEMON-ON-LEMON ICED COOKIES
I collect recipes from all over the world, and when I find a great one, it goes in a binder to use again and again! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., On a lightly floured surface, roll or pat each portion into an 8x6-in. rectangle. Cut each rectangle into twelve 2-in. squares; cut squares diagonally in half to form 24 triangles. Place 1 in. apart on ungreased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach desired consistency. Drizzle over cookies; let stand until set.
Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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