- 5
Ingredients
- Topping:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1/2 cup vegetable oil
- 1 teaspoon grated lemon peel
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cram of tartar
- 1/4 teaspoon salt
- 3 tablespoons
- 2 cups powdered sugar
- 3 to 4 tablespoons fresh lemon juice
- 3/4 cup coarsely chopped shelled pistachios or pecans
Preparation
Step 1
In large bow. beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar until light and fluffy. Beat egg, oil and lemon peel until well blended. Beat in flour, baking soda, cream of tartar and salt 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 3 tablespoons granulated sugar.
Bake at 9 to 11 minutes or until edges begin to set and cookiea are light golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle nuts on frosting before it sets.
1 Cookie: 80 calories