Colored sugar in a lemon glaze create an easy way to decorate cookies just like Easter eggs.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 1/2 cups all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 cups powdered sugar
3 to 4 tablespoons lemon juice
Brightly colored sanding sugar
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.
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.
Heat oven to 400°F.
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.
Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
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.
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