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Lemon Vanilla Melt-Aways
Wheat Foods Council

Cookie Dough:
1 cup flour
1/2 cup corn starch
3/4 cup powdered sugar
3/4 cup butter or margarine, softened
2 tsp lemon juice
1 tsp vanilla

2 cups powdered sugar
2-4 Tbsp butter or margarine, softened
3-4 drops per color food color

Cookies: In medium bowl combine flour, corn startch and powdered sugar, set aside. In large bowl with mixer at medium speed, beat butter until smooth. Add flour mixture, lemon and vanilla; beat until well blended. Dough should gather and form a ball. Add 1-2 tablespoons additional flour if needed. Refridgerate dough 15 minutes or until easy to handle. Preheat oven to 350 degrees. Shape dough into 1-1/2-inch balls; enlongate balls to form egg shape, if desired. Place 1-1/2-inches apart on ungreased baking sheets; flatten slightly with floured fingers. Chill unbaked cookies 5 to 10 minutes prior to baking. Bake 10-12 minutes or until edges are lightly browned. Remove, cool complete on wire racks. Decorate with icing and store in tightly covered container. Recipe Note: Dough can be made and forzen up to 1 month ahead. Remove dough from freezer and refigerate to thaw 24-48 hours prior to baking.

Icing: Combine powdered sugar, butter and enough milk to achieve a smooth, spreadable consistency in a mixing bowl. Divide icing into small bowls; one for each color. Add food coloring, stire until blended. Icing can be spread onto cooled cookies using a small spatula or transfer icing to resealable plastic bag. Snip small corner of bag and squeeze icing out in patterns.

Nutritional Information
Each cookie provides approximately: 143 calories, 1 g protein, 20 g carbohydrates, 0 g fiber, 7 g fat (4 g saturated), 18 mg cholesterol, 8 mcg folate, 0 mg iron, 70 mg sodium