Tuesday, December 14, 2010

♥ Tea on Tuesday: Crisp Lemon Tea Cookies ♥

* 1/2 cup butter, softened
* 1/2 cup sugar
* 1 tablespoon milk
* 1/2 teaspoon Pure Vanilla Extract
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon ground cinnamon

* 2 tablespoons plus 1 teaspoon butter
* 1-1/2 cups confectioners' sugar
* 2 tablespoons lemon juice
* Assorted M&M's miniature baking bits

* In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and cinnamon to creamed mixture. Shape dough into an 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
* To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
* For frosting, in another small bowl, cream butter and confectioners' sugar. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

Yield: 2 dozen.

Note: This recipe does not use eggs.

~~yummy recipe and photo from: Crisp Lemon Tea Cookies published in Simple & Delicious November/December 2008~~

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