Baking with Powdered Sugar...Lemon Fingers

These pretty tangy cookies were easy to make and looked and tasted great.  They use powdered sugar both in the dough and the glaze.

I used my beater blade in my mixer to mix these without scraping the bowl.  I didn’t have a #6 star tip, and used a jumbo #1 tip, which still looked pretty and also turned out the number of cookies called for in the recipe.  I’m not a cake decorator like Myrna, but these were easy to press out.  If you don’t have a pastry bag, spoon out tablespoon-sized cookies.  These cookies hit the spot with either iced tea for summer of coffee in the winter.                     

                              Lemon Fingers

     2/3      Cup  Powdered Sugar

  1            Cup  Butter

  2            Large  Eggs

  1 2/3      Cups  Flour, All-purpose

     1/4      Cup  Cornstarch

  2            Tablespoons  Grated Lemon Peel

  2            Tablespoons  Lemon Juice

     1/2      Teaspoon  Vanilla Extract

                        Lemon Glaze

  1            Cup  Powdered Sugar

  2            Tablespoons  Lemon Juice

  2            Teaspoons  Grated Lemon Peel

Heat oven to 350°.  In large mixer bowl combine 2/3 cup sugar and butter.  beat at low speed, scraping bowl often, until light and fluffy (1 to 2 minutes).  Continue beating, adding eggs one at a time, until well mixed (2-4 minutes).

In small bowl, stir together flour and cornstarch.  Continue beating, gradually adding flour mixture alternately with lemon peel, lemon juice and vanilla until well mixed (1 to 2 minutes).

Spoon into pastry bag with a wide # 6 star tip.  On greased cookie sheets pipe dough into 3" fingers; Sprinkle with large crystal sugar. 

Bake for 8-12 minutes or until edges are lightly browned.  Cool completely.

Meanwhile, in medium bowl stir together all glaze ingredients.  Dip 1" of cookies into glaze; let stand until glaze is set.

4 Dozen

"Land O Lakes Treasury of Country Heritage Meals & Menus”