Frosted Lemon Cookies

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Last week I needed a lemon fix. I know most people are like that with chocolate, and I do love a good piece of chocolate now and again (yes, now and again), but more often I crave something lemony. My oldest son is like that too -- his favorite dessert flavors are lemon and cinnamon (not together) and he'll walk right past chocolate to get them. My mom is a chocoholic and doesn't understand it at all.

But, I digress. I needed a lemon fix and these cookies are a perfect lemon fix. The cookie itself is tender and sweet, but the frosting has a real zing to it -- tart and creamy. What a combination! These cookies are a great dinner dessert, a tea time treat, or even the perfect addition to a Christmas cookie tray. The recipe came from Land o' Lakes website and I make them just like the recipe states. They are a very easy cookie to bake and worth every minute spent in the kitchen. One tip: put a piece of wax paper under your cookie rack when you ice them. Not only does it make clean-up easier, but the drips are yummy kid (and baker) treats!

Frosted Lemon Cookies

2 1/2 cups all-purpose flour
1 1/2 c. sugar
1 c. unsalted butter, softened
2 eggs
1 T. freshly grated lemon peel
1 T. lemon juice
1 1/2 t. cream of tartar
1 t. baking soda
1/4 t. salt


Heat oven to 400°F.
Combine all cookie ingredients in large bowl.
Beat at low speed, scraping bowl often, until well mixed.

Drop dough by rounded teaspoonfuls, 2 inches apart,
onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned.
Cool for one minute and transfer to baking racks to cool.


Glaze

2 1/2 c. powdered sugar
¼ c. lemon juice

Combine glaze ingredients in small bowl; stir until smooth.
Frost cool cookies with glaze.
Sprinkle with additional lemon peel, if desired.

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