Slice N Bake Lemon Gems Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs), softened | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| All purpose flour | 1 Cup (16 tbs) | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| 1/4 cup colored nonpareils | ||
| Confectioner’s sugar | 1 Cup (16 tbs) (LEMON ICING:) | |
| Lemon juice | 2 Tablespoon (LEMON ICING:) | |
| Lemon peel | 1/2 Teaspoon, grated (LEMON ICING:) | |
Directions
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 the cookie dough into a 1 3/4-in. diameter roll.
Wrap in plastic wrap.
Refrigerate for 2-3 hours or until firm.
Unwrap dough and cut into 1/4-in. slices.
Place 1 in. apart on ungreased baking sheets.
Bake at 375 degree for 9-11 minutes or until set and the edges are lightly browned.
Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, combine the icing ingredients.
Spread over cookies.
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 the cookie dough into a 1 3/4-in. diameter roll.
Wrap in plastic wrap.
Refrigerate for 2-3 hours or until firm.
Unwrap dough and cut into 1/4-in. slices.
Place 1 in. apart on ungreased baking sheets.
Bake at 375 degree for 9-11 minutes or until set and the edges are lightly browned.
Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, combine the icing ingredients.
Spread over cookies.
Chef
