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(Makes 6 dozen cookies)

1 c. unsalted butter
1 1/2 c. white sugar
4 large egg olks
juice of 1 lemon
2 tsp. grated lemon rind
1 tsp. lemon extract
1 c. flour
1/2 tsp. salt

Preheat oven to 375 degrees.

Cream butter and sugar until fluffy. Add egg yolks, lemon juice,
rind, and extract and continue beating until light.

Mix in flour and salt just until blended. Form into 21 cylinders,
each 2 inches in diameter. Wrap and chill in refrigerator several
hours. (Dough may also be frozen.)

Grease cookie sheets. Slice dough 1/8 inch thick and place 1 1/2
inches apart on prepared sheets. Bake 8-10 minutes or until
lightly browned around edges. Remove to rack and cool. Lightly
glaze with tart glaze.

lemon juice
yellow food coloring
powdered sugar

Combine lemon juice and food coloring. Add to powdered sugar
slowly, adding just enough to make into a pouring consistency.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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