Slice ’n’ Bake Lemon Gems
PREP: 25 min. + chilling | BAKE: 10 min./batch + cooling
Slice ’n’ Bake Lemon Gems Edged in sweet sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays.
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils
LEMON ICING:
1 cup confectioners’ sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape into a 1-3/4-in.-diameter roll; roll in non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. In a small bowl, combine icing ingredients. Spread over cookies.
Yield: 28 cookies.
From: Delores Edgecomb
Atlanta, New York
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