Changing things up with a non chocolate treat today – lemon sugar cookies with lemon frosting.   And I stepped it up by using lemon juice from actual lemons, as opposed to bottled lemon juice.

Remember to scoop your flour and powdered sugar from their respective bags into your measuring cups so you get the right amount. I also recommend chilling the individual doughs to keep them from spreading too much.  And, preheat your oven before baking.

• Ingredients list
• 1/2 cup butter, softened
• 1/4 plus 2 tbs vegetable oil
• 1/2 cup plus 2 tbs sugar
• 1/4 cup plus 2 tbs powdered sugar
• 1 tsp water
• 1 tsp lemon juice
• 1 tbs lemon zest
• 1 egg
• 2 3/4 cups flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/2 tsp salt

Direction – in a bowl, cream butter, vegetable oil, sugar, and powdered sugar.   blend in  lemon juice, zest and eggs.  Fold in dry ingredients.  Scoop out 1/4 cups dough.  Spray the bottom of a drinking glass with pam and gently flatten cookies (not too flat).  Sprinkle with sugar.  

Chill a few hours. 

Preheat oven to 350 degrees.  Kine a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

• Frosting ingredients
• 2 tbs butter, melted
• 2 cups powdered sugar
• The juice of one lemon, squeezed

Combine ingredients.  Frost cookies. 

Store in covered container in fridge.