Iced lemon cookies

3 dozen

Ingredients

QuantityIngredient
½cupSugar
6tablespoonsButter,unsalted (3/4 stick) at room temperature
2teaspoonsVanilla
1tablespoonButter
3cupsPowdered sugar, sifted
2tablespoonsWater
1teaspoonLemon peel, grated
3largesEggs
2cupsFlour, all-purpose
2teaspoonsBaking powder
2tablespoonsLemon juice
1teaspoonVanilla

Directions

COOKIES

ICING

For cookies: Preheat the oven to 350 F. Line 2 baking sheets with foil. Using electric Mixer, beat sugar, butter, vanilla and lemon peel in a large bowl until blended. Add eggs one at a time; beating well after each addition. (mixture may appear to curdle) Continue beating for 1 minute. Combine flour and baking powder in a small bowl. Add butter to flour and stir to form a soft sticky dough.

Spoon dough into a pastry bag with a ⅜" round tip. Pipe 2" diameter rings onto baking sheets, spacing a bit apart. Using fingertips dipped in water, smooth ends of each ring together into a smooth ring. Bake until golden brown, about 20 minutes.

For Icing: Melt butter in a medium sauce pan over low heat. Add sugar, 2 Tbsp of water, lemon juice and vanilla; whisk until sugar melts and mixture is heated through. Thin with a bit more water if mixture is too thick to brush.

Remove cookies from oven and immediately browsh with warm icing. Cool iced cookies on sheets for 2 minutes. Transfer to rack to cool completely.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95