Crisp Lemon Tea Cookies Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 tablespoon 2% milk
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons plus 1 teaspoon butter
- 1-1/2 cups confectioners' sugar
- 2 tablespoons lemon juice
- Assorted M&M's miniature baking bits
- 1. In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
- 2. To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- 3. For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits. Yield: 2 dozen.
1 each: 113 calories, 5g fat (3g saturated fat), 13mg cholesterol, 35mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Crisp Lemon Tea Cookies
"Mine looked nothing like the ones in the picture. They are really buttery and spread really thin. Next time I will make sure I keep the roll thicker. Best without the m&ms, which makes them great year round."
"Hi, These cookies are in Taste of Home Simple & Delicious, November/December 2008 magazine issue on page 56. I'm glad you liked them! Happy Holidays!"
"You never have to use a spice you do not lioke Teresa. Supplement something you like (nutmeg, pumpkin pie spice, or whatever) or just delete it all together."
"do you have to use cinnamon."
"This a great idea with the MM's. Very pretty."
"I made these & loved the slightly different but fresh taste! What issue were they in?"