he tops with sugar, if desired.
Bake until cookies are set
For sugar cookies:.
Preheat the oven to
Beat sugar, egg and butter in a
ombine 3 tablespoons white sugar and 1 tablespoon lemon juice together in
Prepare sugar cookies.
In clean mixer bowl, at high speed, beat egg white with lemon juice until frothy.
Gradually beat in confectioners sugar.
Beat mixture about 5 minutes or until very thick and white.
Tint if desired with paste or liquid food coloring.
Pipe or spread about 1 teaspoon icing onto each baked and cooled cookie.
Let dry until hardened.
Add 50 calories (optional).
For the topping, stir together sugar and lemon zest in a small bowl
dd the 1 cup granulated sugar and beat until well blended
up of sugar until light and fluffy.
Beat in lemon peel
Cream butter and sugar.
Add eggs, milk and
upcake tin.
Beat butter, sugar, zest and egg in a
b>sugar and powdered sugar in large bowl. Blend in oil, eggs, lemon peel
aper.
Cream butter and sugar until pale and creamy. Gradually
ell.
Add in the lemon zest and finely chopped rosemary
side.
Put sugars and lemon zest in the bowl of
dd the 1 cup granulated sugar and beat until well blended
Mix thoroughly all ingredients.
For drop cookies - place on cookie sheets and proceed with baking.
For sugar cookies - chill dough at least 1 hour.
Roll out to 1/2 inch thick on floured surface. Cut into desired shapes.
Place on ungreased cookie sheets and bake 6-8 minutes at 350 degrees F. Bake until the bottom edges of the cookies are a very light shade of brown.
Cool and frost with your favorite frosting.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
utter and sugar; add eggs, beating well.
Beat in lemon rind
In large bowl, beat sugar and butter until fluffy.
Mix all ingredients in a food processor for about 15 seconds.
Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes. Mine is usually done by then, but the recipe says 45 minutes.
Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice.
Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.