• Makes 4 dozen cookies
PRINTER-FRIENDLY VERSION
COOKIES
| 1 1/4 cups 1/2 cup 1/3 cup 3/4 cup 5 drops 1 tsp 1 tsp |
All-purpose flour
Cornstarch Powdered sugar Butter – softened Lemon oil (Scoop ‘n Save in Langley) Lemon peel – grated Lemon juice |
FROSTING
| 3/4 cup 1/4 cup 1 tsp 1 tsp 5 drops |
Powdered sugar Butter – softened Lemon peel – grated Lemon juice Lemon oil |
METHOD
• In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2-3 minutes).
• Divide dough in half. Shape each half into 8” x 1” roll. Wrap in plastic food wrap. Refrigerate until firm (1-2 hours).
• Heat oven to 350 0F. With sharp knife, cut each half into 1/4 “ slices. Place 2 inches apart on parchment paper-lined cookie sheets. Bake for 8-12 minutes or until set. (Cookies will not brown.) Cool completely.
• In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1-2 minutes). Frost cooled cookies.
Recipe courtesy of: Land ‘O Lakes