Lemon Slice Cookies
2 medium lemons
2-2/3 c. flour
3/4 c. sugar
3/4 c. margarine or butter, (1-1/2 sticks) softened
2 tbsp milk
1-1/2 tsp lemon extract
1/2 tsp salt
2 large eggs
1-1/2 c. Confectioners' sugar
Grate peel from both lemons. Squeeze juice from 1 lemon. In large
bowl, measure flour, sugar, margarine or butter, milk, lemon extract,
salt, eggs, lemon peel and enough yellow food coloring to tint dough a
pretty yellow color. With mixer at low speed, beat ingredients until
blended. Shape dough into ball. Wrap dough with plastic wrap and
refrigerate one hour or until dough is firm enough to handle.
Preheat oven to dg350. Lightly grease 2 large cookie sheets. On
lightly floured surface, with floured rolling pin, roll half of dough
1/4-inch think; keeping remaining dough refrigerated. With 3-1/2-inch
round cookie cutter cut out as many rounds as possible. Cut each round
in half and with pancake turner carefully place cookies 1/2-inch apart
on cookie sheets.
Bake about 15 minutes or until golden. Remove cookies to wire rack to
cool. Repeat with remaining dough and trimmings.
While cookies are cooling prepare frosting. In small bowl, into
Confectioners' sugar stir 4 to 5 teaspoons lemon juice 1 teaspoon at a
time until mixture is smooth but thick enough to hold its shape.
When cookies are cold, frost. Allow frosting to dry completely--about
1 hour. Store cookies in tightly covered container.
Makes about 2-1/2 dozen cookies--125 calories each.
Happy baking!
Sherri
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