Nothing more delicious on a summer's day than a light and airy cookie with a touch of lemon. These beauties are simple and easy to make.
I pop my cookie jar into the refrigerator so cookies have that just baked fresh taste longer. Grab the little ones as these are hand molded and cut. Great project on a lonely weekday with nothing to do.
3/4 cup margarine
1/4 cup confectioners' sugar
1 tsp. lemon peel, grated
1 1/2 cups flour
2 tsp. coarse or regular sugar
Preheat oven to 325. In a bowl beat butter, confectioners' sugar, and lemon peel until light and fluffy. Add lemon juice then flour.
Divide dough into 4 equal portions. On a lightly floured surface, roll each portion of dough into a 5 x 3 1/2 inch rectangle. Transfer to ungreased cookie sheet. Cut each rectangle into six squares but do not separate. Prick tops with fork and sprinkle with coarse sugar.
Bake for 20-25 minutes. Cool 10 minutes then cut into squares and store in air tight container.
I pop my cookie jar into the refrigerator so cookies have that just baked fresh taste longer. Grab the little ones as these are hand molded and cut. Great project on a lonely weekday with nothing to do.
3/4 cup margarine
1/4 cup confectioners' sugar
1 tsp. lemon peel, grated
1 1/2 cups flour
2 tsp. coarse or regular sugar
Preheat oven to 325. In a bowl beat butter, confectioners' sugar, and lemon peel until light and fluffy. Add lemon juice then flour.
Divide dough into 4 equal portions. On a lightly floured surface, roll each portion of dough into a 5 x 3 1/2 inch rectangle. Transfer to ungreased cookie sheet. Cut each rectangle into six squares but do not separate. Prick tops with fork and sprinkle with coarse sugar.
Bake for 20-25 minutes. Cool 10 minutes then cut into squares and store in air tight container.
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