Source: Parents Magazine


Recipe Summary test

8 dozen mini cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line cookies sheets with parchment paper. Mix flour, baking soda, and salt in a bowl; set aside. Beat the butter and granulated sugar in a mixer on medium high until light and fluffy, about 3 minutes. Beat in egg. Alternately add the flour mixture, vanilla, and buttermilk, ending with the flour. Stir in lemon zest.

  • Drop dough by rounded teaspoonfuls onto cookie sheets (or use pastry bag with a 1/2 inch round tip). Bake 8 to 10 minutes, or until cookies are lightly golden. Cool completely on a wire rack.

  • For glaze, combine powdered sugar, corn syrup, lemon juice, and water; mix until smooth. Spoon half the glaze into a second bowl and stir in 2 to 3 drops red food coloring to tint pink. Mix 3 to 4 drops yellow food coloring in first bowl.

  • Turn cookies flat side up. Top with glazes using a spreader or a pastry bag. Let dry 30 minutes before storing.

Nutrition Facts

37 calories; fat 1g; saturated fat 1g; carbohydrates 7g; sodium 15mg.