These star-spangled cookies are perfect for your Fourth-of-July celebration or picnic. Make these treats throughout the year by using different cookie cutters and food colorings.
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
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.
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