Sunday, December 2, 2007

Lemon Cookies with Lemon Glaze

3/4 C shortening
1 C. sugar
3 eggs
2 small packages instant lemon pudding
2 C flour
3/4 teaspoon soda
1/4 teaspoon salt

Cream shortening and sugar. Add eggs and beat. Add pudding (dry mix) and dry ingredients. Mix well. Roll into balls. Don't make big balls because they won't cook all the way through. Bake 375 degrees for 8-10 minutes. When pulled out of the oven, they should be soft, slightly craked on the top, and have a touch of golden brown.

1 1/2 tablespoon milk
1 1/4 C powdered sugar
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon

Melt butter with milk in a pan over a low setting. Take off heat and stir in powdered sugar. Wisk until smooth. Add lemon juice and rind. Wisk. Frost cookies while cookies are still warm. (You might want to do this on waxed paper because the frosting has a tendency to get everywhere and waxed paper makes for easier clean up.)

This is Sister Lewis' recipe (she is the Stake RS President). They are the most amazing Lemon Cookies I have ever tasted!

Megan Hambly

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