COOKIES
1/2 c Unsalted butter or solid
-vegetable; room temperature
-(1
; shortening, stick)
1 c Sugar
1 lg Egg
1 tb Fresh lemon juice
1 1/2 ts Grated lemon peel
1 1/2 ts Vanilla extract
2 c All purpose flour
2 ts Baking powder
1/2 ts Salt
-ICING-
3 c Powdered sugar
2 tb Milk; (or more)
1 1/2 tb Fresh lemon juice
3 dr Blue food coloring; up to 4
For cookies:
Using electric mixer, cream butter and sugar in large bowl until light.
Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder
and salt in small bowl. Add to butter mixture and stir until well combined.
Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic
and chill 2 hours or overnight.
Preheat oven to 350F. Roll out 1 dough piece on lightly floured surface to
thickness of 1/8 inch. Using Hanukkah cookie cutters dipped into flour, cut
out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather
scraps, reroll and cut out additional cookies, chilling dough if necessary.
Bake until cookie edges are golden, about 10 minutes. Transfer cookies to
racks and cool. Repeat rolling, cutting and baking with remaining dough
pieces in batches.
For icing:
Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more
milk if icing is too thick to pipe. Transfer half of icing to another bowl.
Mix food coloring into half of icing.
Spoon plain and colored icings into separate pastry bags fitted with small
round tips or into parchment cones. Pipe icings decoratively onto cookies.
Let stand until icing sets, about 2 hours. (Can be made 1 week ahead. Store
cookies in single layers in airtight containers.)
Makes about 6 dozen.
Yields
1 servings
