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Add a photoServings: 12
Ingredients
- 1 c. butter, softened
- 1/2 c. icing sugar, sifted
- 1 tsp finely grated lemon rind
- 1 pch salt
- 1 3/4 c. flour
- 1/4 c. rice flour Glaze
- 3/4 c. icing sugar, sifted
- 2 Tbsp. finely grated lemon rind
- 2 Tbsp. lemon juice
Directions
- Preheat oven to 300 degrees F.In a bowl, beat the butter till fluffy.
- Beat in the icing sugar, lemon rind and salt till light and fluffy.
- Stir in flour, one-third at a time; stir in rice flour to make a smooth dough.
- Divide dough in half.
- Between 2 sheets of waxed paper, roll out each half to 1/4-inch thickness.
- Chill till chilled, about 30 min.
- Using floured 1 1/2-inch star-shaped cookie cutter, cut into stars, re-rolling scraps and chilling dough between cutting.
- Place stars, 1-inch apart on parchment-lined rimless baking sheets.
- Chill till hard, about 2 hrs. (Make ahead: Layer between waxed paper in airtight container; freeze for up to 1 month. Add in a few min to baking time.)
- Bake in the centre of the oven till bottoms are lightly golden brown, about 25 min.
- Let cold on pans on racks for 2 min.
- Transfer to racks.
- Glaze:Meanwhile, stir together icing sugar, lemon rind and juice.
- Brush over hot cookies.
- Let cold completely.
- Yield is 30 to 40 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 302 | |
| Calories from Fat 145 | 48% |
| Total Fat 16.46g | 21% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 201mg | 8% |
| Potassium 65mg | 2% |
| Total Carbs 35.05g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.49g | 4% |
| Protein 4.02g | 6% |
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