Recipe Book

1 cup butter, softened
Juice of 2 lemons
1 teaspoon lemon zest
4 cups confectioners’ sugar
1. In a large mixing bowl, beat butter, lemon juice and zest on
MEDIUM speed until creamy.
2. Gradually beat in confectioners’ sugar on LOW speed until
well-blended.
Serves: 24
3
/4 cup butter, softened
1
1
/4 cups all-purpose flour
2
/3 cup cornstarch
2
/3 cup confectioners’ sugar
1
/4 cup fresh-squeezed lemon juice
1 tablespoon lemon zest
1. In a large mixing bowl, beat butter on MEDIUM speed until creamy.
2. Gradually add flour, cornstarch, confectioners’ sugar, lemon juice
and zest on LOW speed until blended. Wrap in plastic wrap and
refrigerate for 30 minutes.
3. Preheat oven to 350°F. Shape level tablespoonfuls of dough into balls.
4. Press with fingers to flatten slightly.
5. Bake 10 to 12 minutes or until cookies are set. Cool 2 minutes on
wire rack; remove from cookie sheet to cool completely.
Zest and Juice of 1 lemon
1
1
/4 cups confectioners’ sugar
1. In a medium bowl, add zest, lemon
juice and confectioners’ sugar. Stir
with wire whisk until well blended.
2. Drizzle glaze over cool cookies.
12
TIP: For an easy goodie
to sell at your Lemonade
Stand, spoon this glaze
over homemade or
purchased pound cake.
Cut thick slices and place
in treat bags. Tie with
curly ribbon.
Lemonade Bookletv7.indd 14 2/1/12 4:01 PM