Double Lemon Delights
Browse the recipe Double Lemon Delights
Double Lemon Delights
YIELD Makes about 1 dozen (4-inch) cookies
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INGREDIENTS
| 2‑1/4 | cups all-purpose flour |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 | cup (2 sticks) butter, softened |
| 3/4 | cup granulated sugar |
| 1 | egg |
| 2 | tablespoons grated lemon peel, divided |
| 1 | teaspoon vanilla |
| Additional granulated sugar | |
| 1 | cup powdered sugar |
| 4 | to 5 teaspoons lemon juice |
PREPARATION:
- Preheat oven to 375°F.
- Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture at low speed until blended.
- Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.
- Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
- Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.
Variation
To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely. Continue with Step 5.
Yield: Makes about 2 dozen cookies
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Fruit