Makes 1 dozen cookies
|1||cup packed brown sugar|
|Grated peel and juice of 1 lemon|
|3||cups all-purpose flour|
|2||teaspoons ground allspice|
|1/2||teaspoon baking soda|
|White decorator's frosting|
- Melt butter with brown sugar and honey in medium saucepan over low heat, stirring constantly. Pour into large bowl. Cool 30 minutes. Add egg, lemon peel and juice; beat 2 minutes with electric mixer at high speed. Stir in flour, allspice, baking soda and salt until well blended. Cover; refrigerate overnight or up to 3 days.
- Preheat oven to 350°F. Grease cookie sheets. Roll out dough to 1/2-inch thickness on lightly floured surface with lightly floured rolling pin. Cut out with 3-inch cookie cutters. Transfer to prepared cookie sheets. Bake 15 to 18 minutes until edges are light brown. Cool 1 minute. Remove to wire racks; cool completely. Decorate with white frosting. Store in airtight container.
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