Double Lemon Delights
Makes about 1 dozen (4-inch) cookies
|2-1/4||cups all-purpose flour|
|1/2||teaspoon baking powder|
|1||cup (2 sticks) butter, softened|
|3/4||cup granulated sugar|
|2||tablespoons grated lemon peel, divided|
|Additional granulated sugar|
|1||cup powdered sugar|
|4||to 5 teaspoons lemon juice|
- 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.
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.
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