• For the Cookies:
  • 1 cup butter (no substitutes), 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
  • For the Glaze:
  • 2 cups confectioners' sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons lemon juice
  • Red and blue food coloring


In a mixing bowl, cream butter and confectioners' sugar. 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 inch thickness. Cut with a floured star-shaped cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees F for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine 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 plain. Spread over cookies; let stand overnight for glaze to harden.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6562

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