Lemon Nut Star Cookies
|Butter||1 Cup (16 tbs), softened (Use No Substitutes)|
|Confectioners sugar||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Half and half cream||4 Teaspoon|
|Grated lemon peel||2 Teaspoon|
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Red food coloring||3 Drop|
|Blue food coloring||3 Drop|
In a mixing bowl, cream butter and confectioners' sugar.
Add eggs, one at a time, beating well after each addition.
Beat in the lemon juice, cream and lemon peel.
Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture.
Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in thickness.
Cut with a floured star-shaped cookie cutter.
Place 1 in apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until lightly browned.
Remove to wire racks to cool.
For glaze, combine confectioners' sugar, corn syrup and lemon juice until smooth.
Divide into three bowls.
Tint one portion red and one portion blue; leave the third portion plain.
Spread over cookies; let stand overnight for glaze to harden.