Ingredients Jump to Instructions ↓

  1. 1/2 c Butter or margarine; -softened

  2. 1 c Sugar

  3. 1 Egg

  4. 2 tb Milk

  5. 1 ts Lemon zest; grated

  6. 1/2 ts Lemon extract

  7. 2 c Flour

  8. 1/2 ts Baking soda

  9. 1/2 ts Cream of tartar

  10. 1/4 ts Salt **royal icing**

  11. 1 3/4 c Confectioner's sugar

  12. 2 tb Warm water

  13. 1 tb Meringue powder

  14. 1/8 ts Lemon extract Recipe by: Sue Klapper For cookies, cream butter and sugar in a large bowl until fluffy. Add egg, milk, lemon zest, and lemon extract; beat until smooth. In a small bowl, combine remaining ingredients; add to creamed mixture and stir until a soft dough forms. Wrpa in plastic wrap and chill

  15. 2 hours or until dough is firm. Preheat oven to

  16. 375. On a lightly floured surface, use a floured rolling pin to roll out dough to

  17. 1/8 inch thickness. Use a 3 inch diameter fluted edge cookie cutter ot cut out cookies. Transfer to a lightly greased baking sheet. Bake

  18. 8 to 10 minutes or until bottoms of cookies are lightly browned. Transfer to a wire rack to cool completely. For icing: beat confectioners sugar, water, meringue powder and lemon extract in a medium bowl with an electric mixer

  19. 7 to 10 minutes or until stiff. Spoon icing into a pastry bag fitted with a small round tip. Pipe

  20. 1/2 dozen cookies.

Instructions Jump to Ingredients ↑

  1. Source: The Spirit of Christmas Book 8 --


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