Lemon slice cookies on top of lemon blueberry cupcakes topped with white chocolate frosting.
1. cup softened butter
1. cup powdered sugar, sifted
1/4 tsp. salt
1/4 tsp. yellow food coloring
1-2 tbsp. grated lemon rind.
1 1/2 cups sifted all purpose flour
yellow sanding sugar
heat oven to 375. mix butter, sugar, salt, food coloring, and lemon rind thoroughly. add flour and blend well. roll 1/4 inch thick on floured board. cut into 2 inch circles, then in half. sprinkle on sanding sugar. place on ungreased baking sheet. bake for 6 to 8 minutes, or until set but not brown, cool. for the rind, roll rounded edge in a mixture of one egg white and one teaspoon water, then in sanding sugar. add thin line of icing (below) 1/4 of an inch of outside edge.
Makes about 6 dozen cookies.
To make icing: Blend one cup of sifted confectioners sugar, 1/4 of a teaspoon salt, and one tablespoon lemon juice. fill pastry bag and squeeze onto cookies. if icing is too thick add more juice or a little water.