The tangy lemon and added
bonus of frosting make them a winning cookie.
They look and taste like something from a French patisserie!
cookie
1½ cups granulated
sugar
1 cup
butter (two sticks), softened
Cream the sugar and butter.
2 eggs
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.
glaze
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?
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