Here’s a Christmas Cookie I haven’t made since I was in high school.  I loved it though.  I always cut them into bell shapes and was very delicate with the icing.

Lemon Crisps

½ cup margarine, room temp.

1-cup sugar

1 egg

2 t. grated lemon peel

2 T. lemon juice

1 t. lemon extract

2-cup flour

3 T. powdered sugar

2 T. cornstarch

½ t. baking soda

Glaze:

2/3 cup powdered sugar

1 t. grated lemon peel

1 ½ T. lemon juice

In a large bowl, beat together margarine and sugar until well blended and creamy.  Add egg, lemon peel, juice and extract; beat well.

In separate bowl, combine flour, sugar, cornstarch and soda and sift over margarine mixture; mix well.

Divide dough into 4 equal portions.  Turn each portion out onto piece of waxed paper, shaped into logs about 2 inches thick and wrap well.  Set in plastic bag and freeze 45 minutes, or until needed.

Preheat oven to 350.  Lightly grease baking sheets.  Let dough sit for a minute if it is too hard to slice.  With a knife, cut ¼ inch tick slice and set them 1-½ inches apart on baking sheets.

Bake 10 minutes, or just until golden brown around edges.  Lift cookies to wire rack set over sheet of waxed paper to catch drips when cookies are glazed.

While cookies are baking, make glaze by stirring together all ingredients.  Use pastry brush to coat hot cookies with glaze.

Makes 4 dozen.