The 12 Days of Cookies: Lemon Gems

Just a hint of lemon make these slice-and-bake cookies a delightful holiday treat.


Lemon Gems

Recipe from Julie Hansen, Sioux Falls

3/4 cup butter, softened

1/2 cup powdered sugar

1 tablespoon grated lemon peel

1 cup flour

1/2 cup cornstarch

1/4 cup colored nonpareils

Lemon Icing

1 cup powdered sugar

2 tablespoons lemon juice

1/2 teaspoon grated lemon peel

In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape into a 1 3/4-inch diameter roll, then roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap and cut into 1/4-inch slices. Place 1 inch apart on ungreased baking sheet. Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In small bowl, combine icing ingredients. Spread over cookies. Yield: 28 cookies.