Iced Lemon Cookies

By á-6419

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

Preparation

Step 1

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.