Ingredients

• BATTER:
• ¾ cup Cambrooke Baking Mix
• 6 Tbs butter
• 3 Tbs confectioners (powdered) sugar
• ¼ cup corn starch
• ½ tsp fresh lemon juice
• FROSTING:
• 2 Tbs butter
• 6 Tbs confectioners (powdered) sugar
• ½ tsp fresh lemon juice
• ½ tsp grated lemon peel
• 1 drop yellow food coloring (if desired)

Directions

• Preheat the oven to 350 degrees.
• In a mixing bowl, cream butter and confectioner`s sugar until light and fluffy; beat in lemon juice.
• Combine the Baking Mix and cornstarch; gradually add to the creamed mixture.
• Shape into one 6 inch roll; wrap roll in plastic wrap and refrigerate for two hours or until firm.
• Unwrap and cut in 1/2 inch slices. Place two inches apart on ungreased baking sheets.
• Bake for 10-11 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
• FROSTING: In a small mixing bowl, combine the buter, confectioner`s sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost the cooled cookies.
• NOTE: Recipe (without refrigerating dough) works successfully with cookie `shooter` equipment.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.2	0.1
Calories	1520	130