Here’s a little something to brighten up a humdrum day.
Choose a cookie shape that brings a smile to your face.
I added a few white sprinkles to sort of represent a paper cupcake liner.
Mmm… fresh lemon frosting~
These are not plain cookies– must have frosting!
And a cherry, a cherry on top!
No small round candies? Just soften a Starburst or Hi-chew candy in the microwave for 10 -15 seconds, cut in half with a butter knife, then roll each half into a ball.
I used grape and strawberry hi-chews here, but Starburst candies are a little easier to work with.
Did you smile?
Wishing you a bright happy day!
Frosted Lemon Shortbread Cookies
Prep time
Cook time
Total time
Author: Guava Rose
Serves: 12
Ingredients
- 2 c. all purpose flour
- 1 c. salted butter, softened
- ½ c. granulated sugar
- finely grated zest of 1 lemon (optional)
Frosting:
- 2 T. melted butter
- 1-1/2 c. powdered sugar
- 3-4 T. lemon juice
- finely grated zest of 1 lemon
Instructions
- Preheat oven to 300 degrees F. Whisk together flour, sugar and lemon zest in a mixing bowl. Add in butter and rub it into the flour mixture until a smooth dough forms.
- Place dough onto a floured board. Sprinkle the top with flour. Roll dough out to ¼" thickness. Cut out shapes with 3" cookie cutters and place onto a baking sheet.
- Bake for 32-37 minutes, or until cookie is done but still pale. Remove cookies from pan and place them on a rack to cool.
- For the frosting, place butter, sugar and lemon zest into a bowl. Mix with 2 T. lemon juice, then add the remaining lemon juice as needed, one tablespoon at a time, until a good spreading consistency is reached. Frost cooled cookies and let air dry overnight. Store finished cookies in an airtight container.
