Lemon Snowflakes

This recipe for snowflakes starts with:

3/4 c. margarine, at room temperature

1/2 c. confectioners' sugar

1 T. grated lemon rind (or extract)

1 c. flour

1/2 c. cornstarch

1 cheery little sister, (opt....but I really like!)

Beat butter and confectioners' sugar in bowl unditl blended. Beat in rind.

Mix together flour and cornstarch. Stir into butter mixture until well blended and smooth. Wrap dough in plastic wrap and chill 1-2 hours or until firm enough to handle.

Or until the smiley face appears?

Hmmmm...

Prepare your sprinkle concoction!

1/2 sugar

1/2 sprinkles

Form dough into an 11" log about 1-3/4" in diameter. Roll in sprinkle mixture. Wrap log in wax paper.

To keep round shape cut tube from paper towel roll (or wrapping paper roll!); open lengthwise. Place wrapped log in tube. Chill at least 4 hours or overnight.

Isn't this just too clever? It keeps there from being quite so many half-round slice and bakes!

Preheat oven to 375*F.

Cut dough into 1/4" thick slices. Place slices, 1" apart, on ungreased cookie sheets. Use as much dough as you wish. Rewrap and refrigerate remaining dough.

Bake 10-12 minutes or until edges are golden. Transfer cookies to wire rack to cool completely.

Pipe or drizzle lemon icing in 3 or 4 concentric circles on one cookie. Working quickly, draw wet wooden pick from center to outer edge, dragging icing along to make snowflake effect.

Lemon icing:

Place 1/2 c. confectioners' sugar in a small bowl. Gradually stir in 2 tsp. lemon juice to make smooth, fairly thick icing. Makes enough to decorate about 1/2 the cookies.



I might also, in the future, use the frosting to make more snowflake-like shapes on top of the cookies. But these are pretty delicious regardless! Like a lemon shortbread cookie with tart lemon frosting! Melt-in-your-mouth!