Let’s get up close and personal with one of the cookies from my Cookie Exchange. These are Iced Lemon cookies made by  Molly Able. Take a good look… see how crafty she was with her presentation? She made the plate into giant Christmas ornament, hook and all! I love it! I also love these cookies and I think you will also.

ICED LEMON COOKIES

½ cup softened butter
½ cup granulated sugar (3 tablespoons or so kept separate)
½ cup powdered sugar
1 egg
½ cup vegetable oil
1 teaspoon grated lemon peel
2 ¼ cups all purpose flour (sift then measure)
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt

Icing:
2 cups powered sugar
3 – 4 tablespoons fresh lemon juice
¾ cup coarsely chopped pistachios

1.    Large bowl – beat butter, ½ cup granulated sugar and ½ cup powdered sugar until light and fluffy.  Beat in egg, oil & lemon peel until well blended.  After sifting flour and measuring, combine with baking soda, cream of tartar and salt and sift again and beat into mixture.  Cover dough with plastic wrap and refrigerate 2 hours!

2. Heat oven to 325°.  Shape dough into 1 inch balls – place 2 inches apart on ungreased cookie sheets – Flatten cookies into 2 inch rounds with bottom of glass dipped in 3 tablespoons (or so) of granulated sugar.  NOTE: MEASURE THE COOKIES at first and MEASURE THE SPACE BETWEEN – they really spread out!

3.       3. Bake 9 to 11 minutes until edges begin to set and they are light golden brown.  Cool 2 minutes, take off sheets to racks – cook COMPLETELY.

1.    In small bowl blend 2 c. powdered sugar and add lemon juice for desired consistency.  Spread icing on cool cookies and put pistachios on before the icing sets.

Makes 5 dozen