Sparkly Lemon Cookies
Submitted by jssjfs5573 on December 01, 2011 at 8:04 am

DESCRIPTION
lemon glazed cookies with edible glitter or coarse sanding sugar

SUMMARY
Yield 40 cookies Source Martha Stewart File under Christmas cookies

INGREDIENTS
2 c. all-purpose flour
1/4 tsp. salt
1 stick + 2 1/2 tbl. butter, room temp
1/2 c. + 2 tbl. granulated sugar
3 lemons, zested and juiced (1/3 c. juice)
2 lg. eggs
1/4 c. milk
2 3/4 c. confectioners' sugar

star-shaped edible glitter or coarse sanding sugar, optional

INSTRUCTIONS
Preheat oven to 325. Whisk together flour and salt in a small bowl. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 min.

Beat in eggs. Reduce speed to low and gradually beat in flour mixture. Slowly add milk and beat on medium speed for 5 minutes.

Transfer dough to a pastry bag fitted with a 1/2 inch plain round tip. Pipe 1 1/2 inch rounds onto parchment lined baking sheets. Bake until bottoms are pale gold, 16 to 18 minutes. Let cool completely on sheets set on wire rack.

Whisk together confectioner's sugar and lemon juice in a small bowl until smooth. Brush glaze oto cookies and sprinkle with edible glitter.

Cookies can be stored at room temperature for up to 3 days.