Cornmeal Lemon Drops

Cooking Instructions

1. Beat butter, sugars, baking soda and salt in a large bowl with mixer on medium speed until fluffy. Beat in eggs, lemon peel and juice until well blended.

2. On low speed, gradually beat in flour and cornmeal until blended.

3. Heat oven to 350°F. Drop rounded measuring teaspoons dough 2 in. apart on ungreased baking sheet(s).

4. Bake 6 to 8 minutes or until golden brown around edges. Cool on sheet 1 minute before removing to wire rack to cool completely.

5. Scrape Icing into a sturdy ziptop bag. Snip tiny tip off 1 corner and pipe a spiral on each cookie. Before icing dries, spoon crushed candies into sieve and dust tops. Let dry completely. Store airtight with wax paper between layers at room temperature up to 1 week.

ICING Whisk 11/2 cups confectioners’ sugar and 2 Tbsp milk in a bowl until smooth.