Lemon Butter Cookies

By nurseliz

Ingredients

• 1 cup butter, softened $
• 1 teaspoon lemon zest $
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt $
• Parchment paper
• Royal Icing
• Colorful Glaze

Details

Servings 4

Preparation

Step 1

Preparation

1. Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
2. Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
4. Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.

Royal Icing 3 cups powdered sugar
2 tablespoons meringue powder
1/4 cup cold water
Food coloring paste

Preparation

1. Beat first 3 ingredients at high speed with a heavy-duty electric stand mixer, using whisk attachment, until glossy, stiff peaks form. Tint icing with desired amount of food coloring paste, and beat until blended. Place a damp cloth directly on surface of icing (to prevent a crust from forming) while icing cookies.

Colorful Glaze
1 (16-oz.) package powdered sugar
Food coloring paste

Preparation

1. Stir together powdered sugar and 6 Tbsp. water. Tint glaze with desired amount of food coloring paste, and stir until blended.
Note: Purchase food coloring paste at cake-supply and crafts stores or supercenter