Iced Lemon Sugar Cookies
Makes About 2 1/2 dozen cookies
1 3/4 cups flour
1/2 tsp. baking
1/2 tsp. salt
1/4 lb. butter, at
3/4 cup granulated
1/4 tsp. vanilla
Red and green food
Grate 11/2 tsp. of
the yellow zest from the lemon and squeeze 1 tbs. juice.
baking powder and salt. With an electric mixer set at medium-low speed, beat
lemon zest, butter and granulated sugar until creamy.
Add vanilla and
egg and beat until fluffy and light in color. Reduce speed and gradually beat
in flour mixture just until dough starts to come together. Do not over beat.
Gather dough into
a ball and divide in half. Wrap each half and chill at least 30 minutes.
Heat oven to 350
- On a lightly floured surface,
roll out 1 piece of dough at a time to about 1/8" thick. Cut with a cookie
- Put on ungreased baking sheets
and bake until edges start to brown, 8 to 10 minutes.
- Cool on wire racks.
- Stir the lemon juice into the
confectioners' sugar. Stir in 3 to 4 Tbs. water until icing is thin enough to
- Divide among 3 bowls. Use food
coloring to tint one red and one green, leaving one white.
- Ice the tops of the cookies
and let dry.
- Thin remaining icing slightly
with water. Scoop up some thinned icing into a zip-lock sandwich bag. Clip one
corner, squeeze bag and drizzle a zig zag line of icing over the cookies.