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Lemon Stars

Each one of these cookies has a citrusy zing and a light, crunchy texture. The star theme makes them ideal for the Christmas season. —Jacqueline Hill, Sandusky, Ohio

108 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1-1/2 teaspoons lemon extract
1/2 cup sour cream
1 teaspoon grated lemon peel
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
6 tablespoons butter
3/4 teaspoon lemon extract
3 drops yellow food coloring, optional
3 to 4 tablespoons 2% milk
Yellow colored sugar, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg and extract. Stir in sour cream and peel. Combine the
flour, baking soda and salt; gradually add to creamed mixture and
mix well. Divide dough into three balls; cover and refrigerate for 3
hours or until easy to handle.
Remove one portion of dough from the refrigerator at a time. On a
lightly floured surface, roll out dough to 1/4-in. thickness. Cut

2 of 2

Lemon Stars (continued)

Directions (continued)

with a floured 2-in. star cookie cutter. Place 1 in. apart on
ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are lightly browned.
Remove to wire racks to cool.
For frosting, in a small bowl, combine the confectioners’ sugar,
butter, extract, food coloring if desired and enough milk to achieve
spreading consistency. Frost cookies; sprinkle with colored sugar if
desired. Yield: 9 dozen.

Nutrition Facts: 1 cookie equals 43 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 23 mg sodium, 6 g carbohydrate, trace fiber, trace protein.

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