Slice and Bake Lemon Gems

By lorik

Ingredients

• Icing:
• 3/4 cup butter
• 1/2 cup confectioners' sugar
• 1 Tbsp grated lemon zest
• 1 cup AP flour
• 1/2 cup cornstarch
• 1/4 cup colored sugar or nonpareils
• 1 cup confectioners' sugar
• 1/2 tsp grated lemon zest
• 2 Tbsp lemon juice

Preparation

Step 1

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into the creamed mixture. Refrigerate, covered, for 1 hour or until easy to handle.

Shape dough into a 7 inch long roll (about 1 3/4 inch in diameter); roll in colored sugar. Wrap in plastic wrap; refrigerate 2-3 hours or until firm.

Preheat oven to 375. Unwrap dough and cut crosswise into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.

In a small bowl, mix the icing ingredients; spread over cooled cookies and let stand until set.

Per cookie: 117 calories, 6g fat (4 sat), 15mg chol, 46mg sodium, 16g carbs, 1 g protein.