These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. —Jacqueline Hill, Norwalk, Ohio
Lemon Stars
Lemon Stars
Prep Time
45 min
Cook Time
10 min
Yield
9 dozen
Ingredients
- 1/2 cup butter-flavored shortening
- 1 cup sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons lemon extract
- 1/2 cup sour cream
- 1 teaspoon grated lemon zest
- 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, softened
- 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, 5-7 minutes. Beat in egg and extract. Stir in sour cream and zest. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle.
- Preheat oven to 375°. Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Bake until edges are lightly browned, 6-8 minutes. Remove to wire racks to cool completely.
- For frosting, in a small bowl, combine confectioners’ sugar, butter, extract, food coloring if desired and enough milk to reach spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts
1 cookie: 43 calories, 2g fat (1g saturated fat), 4mg cholesterol, 23mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 0 protein.
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