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Lemon Nut Star Cookies

Family and friends will say "Hooray!" when they see these star-spangled cookies from our Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring.

33 ServingsPrep: 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.

2 of 2

Lemon Nut Star Cookies (continued)

Directions (continued)

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 white.
Spread over cookies; let stand overnight for glaze to harden. Yield:
about 5-1/2 dozen.

Nutrition Facts: 2 cookies equals 171 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 92 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.