Crave lemon? This cookie would be perfect any time of the year, but I made them with the appropriate Christmas colors just for you. They are basically a shortbread cookie – rolled in colored sugar, frozen, sliced, baked, then frosted with more lemon icing.
Delicate, melt-in-the-mouth texture.
I got the basic recipe from the November 2015 Taste of Home, but their recipe didn’t work out. The shortbread never got beyond crumbles. So I tweaked the ingredients and then moved ahead. They are delicious. Cannot wait to have them on my tray of Christmas goodies.
They only make about 18 cookies, so you might want to double the recipe, which I did. The basic measurements below are for the single batch. But when you discount the ones you eat raw, and then freshly baked and then the ones you have to taste to see if the icing is right… make a double batch.
1 cup butter (no margarine)
- 1 cup butter (no margarine)
- 1 TBS lemon peel
- 1 1/4 all purpose flour
- 1 egg
- 2 TBS lemon juice