slice & bake lemon gems

​My family has several lemon  lovers.  ​

This charming cookie will break up the Christmas chocolate any day.  With its delightful shortbread tenderness, lemon glaze tang and a few seasonal sprinkles.  A perfect tea cookie even if you're, not a tea total-ler.  Let's not forget the luck of the Irish with sprinkles in green, multi-color for spring/Easter,  a festive cookie that won't make it to the cookie jar.

Ingredients:
3/4 Butter softened
1/2 cups sugar
1 Tablespoon lemon zest
1 Cup all purpose flour
1/2 cup cornstarch
1/4 cup sprinkles

Preparation:
Pre-heat over to 375 degrees, prepare ungreased or parchment paper lined cookie sheets.
Cream butter, sugar until light and fluffy, add lemon zest. Combine flour, cornstarch, blend well.  Cover and refrigerate for 1 hour for easy handling.
Roll & shape dough into 1 3/4 round log roll.  In large shallow pan add sprinkles.  Roll dough log in sprinkles until completely covered.  Don't forget the ends.  Wrap in plastic wrap and refrigerate for 2-3 hours.  I have left it overnight before.  
Slice 1/4 inch thick and place 1 inch apart on ungreased cookie sheet.  Bake in hot 375 degree oven for 9-11 minutes.  Cool 1 minute before lifting over to wire racks for complete cooling.
Drizzle a dollop of lemon icing on to cookie.

Lemon Icing
Ingredients:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
1/2 teaspoon lemon zest

Preparation:
Combine icing ingredients in glass measuring cup, Drizzle over cooled cookies.  Allow to set up before storing.

Happy Baking

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