Sparkling Lemon Snowflakes

• Vegetarian

• Produce

  • 2 tsp Lemon peel

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 1/4 cups Gold medal all-purpose flour
  • 3/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sparkling sugar, coarse white

• Dairy

  • 3/4 cup Butter

• Liquids

  • 2 tbsp Water

Found on bettycrocker.com

Description

Ingredients

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 2 teaspoons grated lemon peel
• 1 egg
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1/4 cup coarse white sparkling sugar

Directions

• 1 In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
• 2 Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
• 3 Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• 4 In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

Nutrition