Lemon Glazed Cookies
|All purpose flour||2 Cup (32 tbs) (500 Milliliter)|
|All vegetable shortening||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Nutmeg||1 Teaspoon (5 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Softened butter||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Icing sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon (30 Milliliter)|
|Hot water||1 Tablespoon (15 Milliliter)|
|Grated orange rind||1 Tablespoon (from 1 fruit)|
Preheat oven to 350°F (180°C).
Place flour, salt, shortening, nutmeg, granulated sugar and orange rind in bowl.
Add egg yolks and butter; incorporate well with pastry blender.
Add cream and pinch dough to incorporate.
Roll on floured surface until about 1/4 inch (0.65 cm) thick.
Dust with more flour if needed.
Using assorted cookie cutters, cut shapes and place on buttered cookie sheet.
Bake 12 minutes.
Meanwhile, mix remaining ingredients together for glaze.
As soon as cookies are done, brush tops with lemon glaze.