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Paulette's Lemon Butter Flutes

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Serves 5 Dozen cookies | Prep Time | Cook Time 5 to 8 minutes

Why I Love This Recipe

Paulette Sohrabi - 1999

Ingredients You'll Need

1 1/4 cups powdered sugar
1 cup butter, softened
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 1/2 cups all-purpose or unbleached flour
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
2 - 3 tablespoons. milk
2 teaspoons powdered sugar


Heat oven to 400°F. In large bowl, beat 1 1/4 cups powdered sugar and the butter until light and fluffy. Add lemon peel, lemon juice and egg; blend well. Stir in flour and salt until well mixed. Fill cookie press with dough. Using the cookie press and bar plate, press a long ribbon of dough onto ungreased cookie sheet. Score the cookie dough at 2 1/4-inch intervals.

Bake 5 to 8 minutes or until set but not brown. Cut cookies at score lines with sharp knife. Immediately remove from cookie sheets. Cool completely.

In small bowl, mix 1 cup powdered sugar, cocoa, vanilla and enough milk for desired drizzling consistency. Drizzle over cookies; let stand until set. Sprinkle with 2 teaspoons powdered sugar.

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