My Favorite Lemon Nut Cookies - E-Cookie Exchange

Today's E-Cookie exchange recipe is one I made last 4th of July that became an instant favorite of my families. So, I suggest making a double batch of these.

Our Christmas version of these cookies will be to use a snowflake cutout and drizzle a white frosting over the cookies

Lemon Nut Star Cookies

Taste of Home's Holiday & Celebrations Cookbook

Family and friends will say "Hooray!" when they see these star-spangled cookies from the Taste of Home Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring.

SERVINGS: 33

METHOD: Baked

TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients:

• 1 cup butter, softened
• 2 cups confectioners' sugar
• 2 eggs
• 2 tablespoons lemon juice
• 4 teaspoons half-and-half cream
• 2 teaspoons grated lemon peel
• 3-1/4 cups all-purpose flour
• 1/2 cup ground almonds
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• GLAZE:
• 2 cups confectioners' sugar
• 1/4 cup light corn syrup
• 2 tablespoons lemon juice
• Red and blue food coloring

Directions:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden.

Yield: about 5-1/2 dozen.