Lemon Cookies are crisp and tangy. Their great for an afternoon treat or served to guests. Double batches can be made and stored in the freezer.
1/2 cup sugar
1 tbsp lemon zest
2/3 cup butter (melted)
2 tbsp lemon juice
1 2/3 cups flour
1/2 tsp salt
2 tbsp cornstarch
Mix wet ingredients in a bowl. Combine dry ingredients and add to wet ingredients until well blended. Pour mixture into parchment paper and form into a log shape. Chill until butter hardens.
Remove from refrigerator and unroll. Slice into 1/4 inch slices and place on a cookie sheet. Bake at 325 degrees Fahrenheit for 12 to 15 minutes. Cool completely.
1 cup & tsp icing sugar
2 tsp lemon juice
1/4 cup butter
several drops of food coloring.
Combine ingredients together. Spread on cooled cookies and place on platter. Refrigerate until butter in icing hardens. Serve directly from the refrigerator.
This recipe is tasty served with Cranberry Iced Tea.