No-Chill Lemon Cutout Cookies

By AnnSmith

Simple cut-out cookie that doesn't need to chill , just mix roll out and cut. Can use different Penzey's extract for different flavor. Origanally used 1 cup butter, softened, but found that the oil works very well.

Ingredients

• Frosting:
• 3/4 cup lemon olive oil (found at Market District)
• 1 cup sugar
• 2 large eggs
• 1 tsp Pure lemon extract (Penzey's)
• 1 1/2 cup all purpose flour
• 1 1/2 cup whole wheat flour
• 2 tsp. baking powder
• 2 cups powdered sugar
• 2 tsp lemon olive oil
• 3 Tablespoon milk
• 1 tsp. Pure Lemon extract
• 1/4 tsp. Pure almond extract

Details

Servings 50
Preparation time 10mins
Cooking time 16mins

Preparation

Step 1

Preheat oven to 400 degrees. Cream together the butter and sugar. Add the egg and the Lemon Extract, mix until well blended. In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixre and blend well. Form the dought into a smooth bakk, rill out the dough to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking. Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn't brown at all. Remove from cookie sheets and cool on wire racks or waxed paper. Decorate as desired when cool.

Frosting: Mix all of the ingredients together until smooth. Color with food coloring if desired.