With most children out of school for the summer, mothers know how hard it is to keep their cookie jars filled. When children are outside playing most of the day, their big appetites send them in search of between-meal snacks, especially something to satisfy their sweet tooth,
A pen pal from New Zealand sent me this cookie recipe to try, and they were so good I wanted to share it with readers. The grandchildren, and even my picky husband, loved them, so I bet your kids will, too.
The recipe doesn’t call for lot of ingredients or take a lot of time to make. And, they’re so yummy even grownups will have their hands in the cookie jar.
Just like the old line from the Lay’s potato chip commercial says, “Bet you can’t eat just one!”
ROBYN’S LEMON-PISTACHIO COOKIES
2 sticks of butter, softened
2/3 cup powdered sugar
2 cups flour
1/2 cup pistachios, finely chopped
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 cup powdered sugar
1/ 2 teaspoon milk
Mix softened butter and powdered sugar together until smooth. Add flour a little at a time and stir until the butter and sugar mixture are combined. Then fold in the chopped pistachios.
Drop dough by rounded spoonsful onto lightly greased cookie sheets. Gently and slightly flatten cookies. Put sheets filled with cookie dough in the freezer for 10-15 minutes before baking to prevent mixture from spreading on cookie sheets.
Place in preheated 350-degree oven for 15-20 minutes or until slightly brown.
In the meantime, mix together in a small bowl all the glaze ingredients.
When the cookies are baked and slightly cooled, top with Lemon Glaze.
Note: If the glaze is too thick, add an additional 1/2 teaspoon of milk to make it more spreadable.
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