These heavenly Iced Lemon Cookies are delicate within with somewhat fresh edges, all finished off with a four-fixing light sweet lemon glaze. Spring and summer agreeable, these treats are ideal for Easter, grills, picnics, potlucks and child showers .
INGREDIENTS :
2-¼ cups All-purpose Flour
½ teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Unsalted Butter, Softened
1 cup Granulated Sugar
1 Egg
2 Tablespoons Lemon Zest
1-½ Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
FOR THE ICING :
1-½ cup Powdered Sugar
1-½ Tablespoon Lemon Juice
1-½ Tablespoon Milk
2 Tablespoons Lemon Zest
DIRECTIONS :
Preheat oven to 350ºF. Cover baking sheets with material paper or silicone baking sheets.
Whisk flour, baking powder, baking pop and salt. Put away. Cream margarine and sugar together until light and cushy, utilizing stand or hand blender on medium. Go blender to low. Add egg, lemon zing, lemon juice and vanilla concentrate. Blend just until consolidated.
Add flour combination to spread blend in 3 sections. Blend on low until consolidated. Utilizing 1 1/2 tablespoon treat scoop, put mixture on pre-arranged baking sheets around 2 inches separated. Heat for 10-12 minutes or until gently carmelized on the edges. Cool on treat cooling racks.
For the icing, in a little bowl, whisk powdered sugar, lemon juice, milk and lemon zing. Ice completely cooled treats and put on treat cooling racks to set.
