The tangy lemon and added bonus of frosting make them a winning cookie. They look and taste like something from a French patisserie!
1½ cups granulated sugar
1 cup butter (two sticks), softened
Cream the sugar and butter.
1 tablespoon lemon peel
1 tablespoon lemon juice
Add eggs and lemon zest and juice.
2½ cups flour
1½ teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Combine dry ingredients and beat into sugar mixture.
Drop cookie scoopfuls onto parchment lined cookie sheet, 2 inches apart. Really, these spread. Bake at 400° for 9 minutes until edges brown. Drizzle the warm cookies with glaze. Makes 5 dozen.
2½ cups confectioners’ sugar
¼ cup lemon juice
1 tablespoon butter, melted
1 drop yellow food coloring
It has been over the hundred mark on the old thermometer and we are slowly melting. Unlike the rest of us, Annette is looking very cool and collected in her lovely cotton dress with matching shawl.
She is on her way to dinner with a designer rep whose wife wasn't invited along. When will that girl learn?