Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Room temp butter |
| 1½ cup | Confectioners sugar |
| 1 \N | Egg |
| 2 teaspoons | Vanilla |
| 2 teaspoons | Freshly grated lemon peel |
| 2½ cup | Flour |
| 1 teaspoon | Baking powder |
| ½ \N | Cream with assorted food |
| \N \N | Colors |
| \N 2 | weeks or freeze. |
Beat butter & sugar in a large bowl with mixer until fluffy. Beat in egg, vanilla & peel. With mixer on low, gradually beat in flour & powder just til blended. Shape into 4 balls. Flatten each to 1" thick round. Wrap & chill 1 hour or until firm enough to roll. Heat oven to 325. Have ungreased cookie sheets ready. On well floured surface, roll 1 piece of dough at a time (keep remainder refrigerated) to ⅛" thick. Cut in desired shapes with 2¼" cookie cutters. Place 1" apart on ungreased sheets. Press leftover scraps of dough together & chill. Bake cookies 9-12 minutes until very lightly browned. Remove to rack to cool completely. Repeat with remaining dough. To splatter paint cookies, divide cream among small bowls. Stir a different color into each. Arrange cookies on a waxed paper covered surface. Dip a small brush in colored cream & flick over cookies or brush over tops.
Let stand about 2 hours until paint is absorbed. Store airtight up to File