Slice N Bake Lemon Gems
|Butter/Null||3⁄4 Cup (12 tbs), softened (Null)|
|Confectionery sugar/Null||1⁄2 Cup (8 tbs) (Null)|
|Grated lemon peel/Null||1 Tablespoon (Null)|
|All purpose flour/Null||1 Cup (16 tbs) (Null)|
|Cornstarch/Null||1⁄2 Cup (8 tbs) (Null)|
|Multi colored nonpareils/Null||1⁄4 Cup (4 tbs) (Null)|
|For lemon icing|
|Confectionery sugar/Null||1 Cup (16 tbs)|
|Lemon juice/Null||2 Tablespoon|
|Grated lemon peel/Null||1⁄2 Teaspoon|
In a small mixing bowl, cream 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.
Shape the cookie dough into a 1 3/4-in. diameter roll.
Wrap in plastic wrap.
Refrigerate for 2-3 hours or until firm.
Unwrap dough and cut into 1/4-in. slices.
Place 1 in. apart on ungreased baking sheets.
Bake at 375 degree 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.
In a small bowl, combine the icing ingredients.
Spread over cookies.