Iced Lemon Cookies

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Iced Lemon Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 tsp. fresh grated lemon peel
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 3 Tbsp. granulated sugar

Ingredients for Topping:

  • 2 cups powdered sugar
  • 3 to 4 Tbsp. fresh lemon juice
  • 1/2 cup coarsely chopped shelled pistachios

Directions:

  1. In large bowl, beat butter, granulated sugar and powdered sugar with electric mixer on medium speed until light and fluffy.
  2. Beat in egg, oil and lemon peel until well blended.
  3. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours.
  4. Heat oven to 325 F. Shape dough into 1-inch balls.
  5. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons of sugar; press on cookies to make about 2 inches.
  6. Bake for 9 to 11 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  7. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.

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