Frosted Meyer Lemon Cookies
yields about 3 dozen cookies
Cookies
- 1 cup sugar
- 3/4 cup butter or butter flavored Crisco
- 3/4 cup vanilla yogurt
- 1 egg
- 2 1/2 cup flour
- 1 tsp baking soda
- 1-2 tsp Meyer Lemon rind (lemon zest)
- Juice of 1 Meyer Lemon About 2 tablespoons
- 2 tsp Lemon extract
Frosting
- 1/3 cup butter
- 2 cups powdered sugar
- 1-2 tsp grated Meyer lemon rind
- Juice of 1 Meyer Lemon about 2 tablespoons
- 1 tsp Lemon extract
- 2-4 tbsp milk
- 1-2 drops yellow food coloring if desired
To Make the Cookies
Preheat oven to 375 degrees. In a large bowl combine sugar, lemon juice and zest, the 3/4 cup butter, yogurt and egg. Beat with a mixer until well blended. Add remaining ingredients to form soft dough. Refrigerate for about 20 minutes so that it's easier to roll the cookies into a ball. {You can skip this step, but the dough will be sticky.}
Roll into 1-inch balls. Bake 8-10 minutes. {The cookies don't spread much at all, so I ended up baking about 20 on a tray!} Remove from tray immediately and place on cooling rack.
To Make The Frosting
In a medium sized bowl, mix together all of the ingredients with an electric hand mixer until smooth.
Apply to the tops of cooled cookies. Top with sprinkles if desired and enjoy.