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Holiday Sugar Cookies

Katie Koziolek of Hartland, Minnesota adds a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them.

57 ServingsPrep: 25 min. + chilling Bake: 10 min.

Ingredients

2 cups butter, softened
2 cups sugar
3 eggs
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
6 cups all-purpose flour
1 teaspoon baking soda
FROSTING:
3 cups confectioners' sugar
3 tablespoons butter, melted
1/4 cup milk
Green food coloring
Red-hot candies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in lemon
peel and vanilla. Combine flour and baking soda; gradually add to
creamed mixture and mix well. Shape into three 10-in. rolls; wrap
each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
baking sheets. Bake at 350° for 10-15 minutes or until edges are
lightly browned. Remove to wire racks.
In a large bowl, combine the confectioners' sugar, butter, milk and

2 of 2

Holiday Sugar Cookies (continued)

Directions (continued)

food coloring until smooth; transfer to a resealable plastic bag;
drizzle over cookies in the shape of a Christmas tree. Place one
red-hot at the top of each tree. Yield: about 9-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 169 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 97 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.