mudbug
Chef Extraordinaire
Got this recipe off the back of the cardborad wrapper of a pound of butter and made a boatload of these babies this morning. Very easy and makes a nice crisp cookie.
Cookie:
2-1/2 cups AP flour
1-1/2 cups sugar
2 sticks (1 cup) butter, softened
2 eggs
1 T grated lemon peel (I skipped this - no lemons handy)
1 T lemon juice
1-1/2 t cream of tartar
1 t baking soda
1/4 t salt
Glaze:
2-1/2 cups powdered sugar
1/4 cup lemon juice
Preheat oven to 400. Combine all ingredients in large bowl. Beat at low speed, scraping often, until well blended. (I used stand mixer)
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake for 6 to 8 minutes or until edges are lightly browned (took 8 minutes in my oven).
Meanwhile, combine glaze ingredients in small bowl, stir until smooth. Brush warm cookies with glaze (it soaks in). Sprinkle with grated lemon peel, if desired.
Cookie:
2-1/2 cups AP flour
1-1/2 cups sugar
2 sticks (1 cup) butter, softened
2 eggs
1 T grated lemon peel (I skipped this - no lemons handy)
1 T lemon juice
1-1/2 t cream of tartar
1 t baking soda
1/4 t salt
Glaze:
2-1/2 cups powdered sugar
1/4 cup lemon juice
Preheat oven to 400. Combine all ingredients in large bowl. Beat at low speed, scraping often, until well blended. (I used stand mixer)
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake for 6 to 8 minutes or until edges are lightly browned (took 8 minutes in my oven).
Meanwhile, combine glaze ingredients in small bowl, stir until smooth. Brush warm cookies with glaze (it soaks in). Sprinkle with grated lemon peel, if desired.
