Iced Lemon Cookies

Iced Lemon Cookies
Iced Lemon Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • COOKIES

  • 1/2

    cup butter, softened

  • 1/2

    cup sugar

  • 1/2

    cup powdered sugar

  • 1

    egg

  • 1/2

    cup oil

  • 1

    teaspoon grated lemon peel

  • 2 1/4

    cups all purpose flour

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon cream of tartar

  • 1/4

    teaspoon salt

  • 3

    tablespoons sugar

  • TOPPING

  • 2

    cups powdered sugar

  • 3 to 4

    tablespoons fresh lemon juice

  • 3/4

    cup coarsely chopped shelled pistachios

Directions

In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling. Heat oven to 325 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2 inch rounds with bottom of glass dipped in sugar. Bake at 325 degrees for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completed cooled. Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading constantency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.

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