See Also: Double Lemon Delights(recipes)
Devilish Delights(recipes)
Strawberry Delights(recipes)
Ghostly Delights(recipes)
Mint Chocolate Delights(recipes)
Chocolate Malt Delights(recipes)
Ginger Shortbread Delights(recipes)
Chocolate-Coconut-Toffee Delights(recipes)
Cran-Raspberry Orange Delights(recipes)
Lemon posset with lemon shortbread(recipes)

Double Lemon Delights (recipes)


Double Lemon Delights

Yield: Makes about 1 dozen (4-inch) cookies



Ingredients:



2-1/4cups all-purpose flour

1/2teaspoon baking powder

1/2teaspoon salt

1cup (2 sticks) butter, softened

3/4cup granulated sugar

1egg

2tablespoons grated lemon peel, divided

1teaspoon vanilla

Additional granulated sugar

1cup powdered sugar

4to 5 teaspoons lemon juice









Preparation:





1.Preheat oven to 375°F.2.Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture at low speed until blended.3.Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. 4.Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.5.Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.







Variation:

To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely. Continue with Step 5. Yield: Makes about 2 dozen cookies