|Servings Per Recipe: 12|
|Amount Per Serving|
|% Daily Value**|
Total Fat 9g
Total Carbohydrate 53g
** Percentage Daily Values are based on a
2000 calorie diet.|
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Iced Lemon Cookies
Date Added: February 04, 2012
1. FOR COOKIES: Preheat oven to 350F.
2. Line 2 baking sheets with foil.
electric mixer, beat sugar, unsalted butter, vanilla extract and grated
lemon peel in large bowl until blended.
4. Add eggs 1 at a time, beating well
after each addition (mixture may appear curdled).
5. Continue beating 1
Combine flour and baking powder in small bowl.
6. Add to butter
mixture and stir to form soft sticky dough.
Spoon dough into pastry bag fitted with 3/8-inch-wide round tip.
2-inch-diameter rings onto prepared sheets, spacing apart.
9. Using fingertips
dipped into water, press ends of each ring together into smooth ring.
until golden brown, about 20 minutes.
11. Meanwhile, prepare icing.
FOR ICING: Melt butter in heavy medium saucepan over low heat.
12. Add sugar, 2
tablespoons water, lemon juice and vanilla extract and whisk until sugar
melts and mixture is heated through.
13. Thin with more water if icing is too
thick to brush.
Remove cookies from oven.
Immediately brush warm icing over hot cookies.
Cool iced cookies on sheets 2 minutes.
16. Transfer on rack and cool
(Can be prepared 1 day ahead.
Store in airtight container.
Comments on Iced Lemon Cookies Recipe:
This recipe is low-sodium with 31.58mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.