Tuesday, October 11, 2011

A HINT OF LEMON SUGAR COOKIES

This dough may be frozen for up to 3 months. Thaw in the refrigerator before using.
2 cups butter, softened
2 cups sugar
3 eggs
1 tbsp grated lemon peel
2 tsp vanilla extract
6 cups all-purpose flour
1 tsp baking soda
Using an electric mixer, cream the butter and sugar in a large mixing bowl. Add the eggs, one at a time, to the creamed mixture; beat well after each addition. Beat in the lemon peel and the vanilla extract.
Combine the baking soda with the flour and gradually add to the creamed mixture.
Divide the dough into thirds and shape each into a 10-inch roll. Wrap each roll separately in plastic wrap and refrigerate around 4 hours until firm. (Or see note above about freezing.)
Preheat oven to 350 degrees.
Unwrap dough and cut into quarter-inch slices. Place slices 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 15 minutes or until edges are just lightly browned. Remove from baking sheets and cool on wire racks.
When cookies are cooled, frost with the following frosting, if desired.
FROSTING:
3 cups powdered sugar
3 tbsp butter, melted
1/4 cup milk
Food coloring, if desired
Candy sprinkles, if desired
In a bowl combine the powdered sugar, butter, milk, and food coloring, if using. Mix until combined well. Use to frost cookies.
Suggestions: Using a pastry bag or a zip-top bag with a small hole cut in the corner, design Christmas trees, Jack-0-Lanterns, Easter eggs, initials, names, etc on cookies.
Yield: Approximately 9 1/2 dozen cookies.


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