Make these treatsthroughout the year by using different cookie cutter and food coloring.
Lemon Nut Star Cookies
SERVINGS: 33
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Ingredients:
- 1 cup butter, softened
- 2 cups confectioners' sugar
- 2 eggs
- 2 tablespoons lemon juice
- 4 teaspoons half-and-half cream
- 2 teaspoons grated lemon peel
- 3-1/4 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- GLAZE:
- 2 cups confectioners' sugar
- 1/4 cup light corn syrup
- 2 tablespoons lemon juice
- Red and blue food coloring
Directions:
Ina large bowl, cream butter and confectioners' sugar until light andfluffy. Add eggs, one at a time, beating well after each addition. Beatin the lemon juice, cream and lemon peel. Combine the flour, almonds,baking soda and salt; gradually add to creamed mixture. Cover andrefrigerate for 2 hours or until easy to handle.On a lightlyfloured surface, roll out dough to 1/8-in. thickness. Cut with afloured star-shaped cookie cutter. Place 1 in. apart on ungreasedbaking sheets. Bake at 350° for 8-10 minutes or until lightly browned.Remove to wire racks to cool.
For glaze, in a small bowl, combinethe confectioners' sugar, corn syrup and lemon juice until smooth.Divide into three bowls. Tint one portion red and one portion blue;leave the third portion plain. Spread over cookies; let stand overnightfor glaze to harden. Yield: about 5-1/2 dozen.
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