Lemon Shortbread Cookies
Ice Cream Cone Cutout Cookies
Dipped with Lemon Icing and Sprinkles Added
A perfect and simple recipe for children learning how to make cut out cookies for the first time. The dough is firm enough for their handling and it is easy and delicious. It takes the icing a few minutes to set up and get firm, but you can always refrigerate a few minutes to speed that part of the process up. This is a large recipe, but you can always roll all of your dough out, and freeze some for another day. Freezes well for a month.
This is the same recipe as the Lemon Shortbread Bunny cutout cookies on this website. The only differences are as follows.
Roll out your dough out using the 1/4th inch boards. After cutting out with the ice cream cone cookie cutter, I used a toothpick to make the round indentions in the dough. I then used a spatula and made the line impressions on the cone. Chill these for about 15 to 20 minutes before baking. Follow bunny instructions for the bake time.
In preparing the icing do not use as much lemon juice as the bunny recipe calls for. Mix a little in at a time until you get the consistency that is a little bit thicker for dipping the cookies in.
Dip the ends of the cookies in the icing, and then take a knife and scrape underneath. While holding the cookie, add your sprinkles by dropping them on top of the icing. Place the cookie on a piece of wax paper to set and dry.