1 cup (2 sticks) butter, softened
1/2 cup confectioners' sugar
1 egg yolk
2 tbsp. lemon juice
1 lemon zest, grated
2 1/4 cups all-purpose flour
granulated sugar

LEMON GLAZE:

1/4 cup confectioners' sugar
1 tbsp. lemon juice
drop red food coloring

Preheat oven to 350°F. Line cookie sheets with parchment paper.

In a large bowl cream butter and confectioners' sugar with an electric mixer, add egg yolk, lemon juice, and zest and beat until smooth. Add flour and beat until well combined.

Form dough into 1-inch balls and place them about 2-inches apart on prepared cookie sheets. Flatten each ball with the bottom of a glass dipped in granulated sugar to keep it from sticking to the dough. Bake at 350°F for about 13 minutes or until barely golden.

Transfer cookies to wire racks. As soon as they are cool enough to handle, dip the top of each cookie in lemon glaze and allow to cool completely.

Note: Cookies may be stored in airtight containers for up to 1 week or in the freezer for up to 2 months.

Makes about 4 dozen.

Submitted by: Teri Spencer