3/4 cup butter, softened
1 cup sugar
2 eggs
1- 1/2 tsp lemon juice
1 TBS lemon zest
2 -1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
LEMON FROSTING:
1/2 cup butter, softened
4 cups powdered sugar
1 dash salt
1 TBS lemon zest
2 TBS fresh lemon juice
1 TBS milk, if needed
INSTRUCTIONS
4 cups powdered sugar
1 dash salt
1 TBS lemon zest
2 TBS fresh lemon juice
1 TBS milk, if needed
INSTRUCTIONS
1. Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.
2. Stir in flour, baking powder, and salt.
3. Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.
4. Bake at 350℉ for 9-10 minutes, or until barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.
5. Cool cookies completely, then frost.
6. Frosting:Beat together butter, powdered sugar, salt, lemon zest, and lemon juice in a mixing bowl till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more liquid.
6. Frosting:Beat together butter, powdered sugar, salt, lemon zest, and lemon juice in a mixing bowl till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more liquid.
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