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Crisp Lemon Tea Cookies

 Crisp Lemon Tea Cookies
Almost as much fun to eat as they are to decorate, these lemony cookies are the perfect backdrop for baking bits, sprinkles or glitter. Taste of Home Test Kitchen - Greendale, Wisconsin
24 ServingsPrep: 40 min. + chilling Bake: 10 min. + cooling


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • For frosting, in another small bowl, cream butter and confectioners'
  • sugar until light and fluffy. Gradually beat in lemon juice. Frost

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Crisp Lemon Tea Cookies (continued)

Directions (continued)

  • cookies. Decorate with baking bits. Yield: 2 dozen.
Nutritional Facts: 1 frosted cookie (calculated without baking bits) equals 113 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 35 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.