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Recipe Summary

prep:
30 mins
chill:
1 hr
cool:
1 min
bake:
6 mins
total:
1 hr 37 mins
Yield:
64 diamonds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Basic Sugar Cookie Dough as directed, except add rosemary and lemon peel with the sugar.

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For rolled-out ribbons and/or cutout diamonds:
  • Divide dough in half and tightly wrap each piece with plastic wrap and chill for 1 hour or until dough is easy to handle.

Instructions Checklist
Instructions Checklist
For ribbons:
  • On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) into a 16x10-inch rectangle. Using a fluted pastry wheel, cut each rectangle lengthwise into eight 1-1/4-inch strips. Cut strips crosswise into 4-inch pieces. Place about 1 inch apart on ungreased cookie sheets. If you like, curve pieces slightly. Continue as directed in step 5.

For diamonds:
  • On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) until 1/4 inch thick. Using a 2-1/2x1-3/4-inch diamond-shaped cutter with fluted sides, cut out dough. Place about 1 inch apart on ungreased cookie sheets.

  • Bake in 375 degree F oven for 6 to 8 minutes or until edges are firm when lightly touched and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool. Makes 64.

  • To decorate, in a small bowl, combine powdered sugar, milk, and lemon juice. Stir in additional milk, 1 teaspoon at a time, until drizzling consistency. Drizzle a very thin line of glaze in a zigzag pattern over tops of cookies. Let set before serving.

Nutrition Facts

83 calories; fat 3g; cholesterol 12mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; poly fat 0g; insoluble fiber 0g; sugars 7g; protein 1g; vitamin a 97.2IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 12.1mcg; vitamin b12 0mcg; sodium 50mg; potassium 11mg; calcium 10.1mg; iron 0.4mg.
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