Lemon Snowflake Cookies
or margarine,, softened
cream of tartar
For cookies, cream butter and sugar in a large bowl until fluffy.
Add egg, milk, lemon zest, and lemon extract; beat until smooth.
In a small bowl, combine remaining ingredients; add to creamed mixture and stir until a soft dough forms.
Wrap in plastic wrap and chill 2 hours or until dough is firm.
Preheat oven to 375℉ (190℃).
On a lightly floured surface, use a floured rolling pin to roll out dough to ⅛ inch thickness.
Use a 3 inch diameter fluted edge cookie cutter ot cut out cookies.
Transfer to a lightly greased baking sheet.
Bake 8 to 10 minutes or until bottoms of cookies are lightly browned.
Transfer to a wire rack to cool completely.
For icing: beat confectioners sugar, water, meringue powder and lemon extract in a medium bowl with an electric mixer 7 to 10 minutes or until stiff.
Spoon icing into a pastry bag fitted with a small round tip.