Lemon-on-Lemon Iced Cookies

Recipe by Sandy Brooks

2 1/2 cups all-purpose flour
1/3 cup sugar
1 Tbsp. grated lemon peel
1 cup cold butter, cubed

1 cup confectioners’ sugar
1/2 tsp. grated lemon peel
4 to 6 tsp. lemon juice

In a large bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Transfer to a clean work surface; knead gently until mixture forms a smooth dough, about 2 minutes. Divide in half.

On a lightly floured surface, roll or pat each portion into an 8×6 rectangle. Cut each into twelve 2 inch squares; cut squares diagonally in half to form 24 triangles. Place 1 inch apart on ungreased baking sheets.

Bake at 325 degrees for 15-18 minutes or until lightly browned. Remove to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar, lemon peel and enough lemon juice to achieve desired consistency.  Drizzle over cookies; let stand until set.

These melt in your mouth!  Yum! We served these delightful treats at our “Lemons & Leftovers” Sidewalk Sale.  Thank you Sandy!

Adrians Boutique
118 N Main
Buhler, KS 67522


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