Speckled Egg Lemon Cookies

STEP 1

Combine butter, sugar and egg in bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed. 

STEP 2

Divide dough into thirds. Shape each third into a disk; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.

STEP 3

Heat oven to 400°F. 

STEP 4

Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch egg-shaped cookie cutter. Place, 1 inch apart, onto ungreased cookie sheets.

STEP 5

Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

STEP 6

Whisk powdered sugar and 3 tablespoons lemon juice in bowl until well mixed. Add additional lemon juice, 1 teaspoon at a time, until desired icing consistency. (Icing should be thick enough to coat top of cookie without dripping over the edge.) Divide icing into 3 separate bowls. Working with one bowl icing at a time, stir in colored sugar until slightly dissolved (icing will become tinted with a speckled look). Quickly dip cookies into icing and turn upright. Place onto cooling rack. Repeat with remaining bowls of icing. Let cookies stand until set.