From BETTY CROCKER
Makes 6 dozen cookies
Create a flurry of pretty sweet snowflakes for your winter celebrations.
FOR THE COOKIES
3/4 cup butter, softened
3/4 cup granulated sugar
2 teaspoons grated lemon peel
2 1/4 cups GOLD MEDAL All-Purpose Flour
1/4 teaspoon salt
FOR THE GLAZE
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water
1/4 cup coarse white sparkling sugar
1.In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
2.Heat oven to 350 degrees. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
3.Bake 8 to 10 minutes, or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4.In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.
-If you don’t have a snowflake-shaped cookie cutter, you can use either a star-shaped or scalloped-edge cutter, and cut small triangles and pieces out of the center to form snowflakes.
-Look for coarse sugar in the baking aisle of the supermarket.
Find this recipe and more holiday treats at bettycrocker.com