Lemon Sugar Cookie
7 to 8
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1 cup butter, softened
1 cup sugar
2 large eggs
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
2 tablespoons grated lemon peel
2 teaspoons vanilla extract
Pillsbury BEST® All Purpose Flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon lemon juice
BEAT butter and sugar in large bowl until creamy. Add eggs, sweetened condensed milk, lemon juice, lemon peel and vanilla; mix until smooth.
COMBINE flour, baking powder and salt in separate bowl. Add to butter mixture; mix well. Divide dough into 3 balls. Wrap in plastic; refrigerate at least 4 hours.
HEAT oven to 350°F. Roll each ball on lightly floured surface to 1/4-inch thickness; cut into desired shapes.
BAKE 10 to 12 minutes. Cool on wire rack. Garnish with Lemon Drizzle, if desired.
COMBINE powdered sugar, water and lemon juice; mix well. Drizzle over cooled cookies.