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Instructions |
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In a small bowl, cream the butter and confectioners' sugar until light
and fluffy. Beat in lemon peel. Combine flour and cornstarch;
gradually add to creamed mixture and mix well. Cover and refrigerate
for 1 hour or until easy to handle.
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Shape into a 1-3/4 inch diameter roll; roll in the nonpareils. Wrap in
plastic wrap(or wax/parchment paper). Refrigerate for 2-3 hours or
until firm.
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Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased
baking sheet. Bake at 375 for 9-11 minutes or until set and the edges
are lightly browned. Cool for 1 minute before removing to wire racks
to cool completely.
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In small bowl, combine icing ingredients. Spread over cookies. Let
set until the icing is completely dry before putting away. Use wax
paper between layers of cookies so they don't stick together.
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Originally Submitted
12/8/2010
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