Lemon Butter Flutes

(3)
  2 reviews
  • 1|hr|15|min prep time
  • 1|hr|15|min total time
  • 10 ingredients
  • 48 servings

Cookies

1 1/4
cups powdered sugar
1
cup butter or margarine, softened
1
tablespoon grated lemon peel
1
tablespoon lemon juice
1
egg
2 1/2
cups all-purpose or unbleached flour
1/4
teaspoon salt

Glaze

1
cup powdered sugar
4
to 5 teaspoons lemon juice
2
teaspoons powdered sugar

Directions

  1. 1 Heat oven to 400°F. In large bowl, beat 1 1/4 cups powdered sugar and the butter with electric mixer on medium speed until light and fluffy. Add lemon peel, lemon juice and egg; blend well. Stir in flour and salt until well mixed. Fill cookie press with dough. Using the cookie press and bar plate, press a long ribbon of dough onto ungreased cookie sheet. Score the cookie dough at 2 1/4-inch intervals.
  2. 2 Bake 5 to 8 minutes or until set but not brown. Cut cookies at score lines with sharp knife. Immediately remove from cookie sheets. Cool completely.
  3. 3 In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired drizzling consistency. Drizzle over cookies; let stand until set. Sprinkle with 2 teaspoons powdered sugar.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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