One of our 4th of July traditional cookies are these yummy Lemon Nut Cookies I discovered over at Taste of Home they have become a 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. You can still use the star version and use Christmas colored icing.
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.