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