1 1/2 cups all purpose flour
1/4 tsp salt
2/3 cup butter, softened
1 1/4 cups granulated sugar
2 T lemon juice
Line 2 cookie sheets with parchment paper. Prepare a cooling rack w/ parchment underneath
combine flour and salt in a bowl and set aside
beat the butter and sugar until creamy.
stir in the lemon juice
gradually add flour mixture, stirring until incorporated.
shape dough into balls about 1 1/2 inches in diameter
place balls on cookie sheets 2 inches apart, flattening the bottoms
cover and refrigerate for 30 minutes
preheat the oven to 300 degree F
bake for 20-25 minutes until lightly browned - transfer to rack to cool
Dip cookies in Lemon Icing (below) and place them on the rack allowing the icing to drip to the parchment below.
let sit 30 min to dry
Make champagne buttercream (see below) and divide buttercream among different bowls and add food coloring to each and decorate as desired (flowers)
3/4 cup vegetable shortening
1/4 cup ( 1 1/2 sticks) butter, softened
3 T champagne, or more if needed
4 1/2 cups confectioners' sugar
beat the shortening and butter until smooth.
beat in the champagne
slowing add the confectioners' sugar
if necessary add additional champagne to get frosting piping onsistency
4 cups confectioners' sugar
1/2 cup (1 stick) butter
3 T grated lemon zest
1/2 cup freshly squeezed lemon juice from 3-4 large lemons
cream confectioners sugar and butter until smooth
beat in lemon zest and juice and add more lemon juice or confectioners' sugar to achieve the desired consistency