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1
In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy.
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2
On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice.
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3
Stir in flour, baking soda and salt until well blended.
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4
Divide dough into 4 parts, flatten each part unto 1/2-inch-thick round.
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5
Wrap each in waxed paper or plastic wrap, refrigerate 30 minutes.
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6
Heat oven to 350.
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7
Remove 1 round of dough at a time from refrigerator.
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8
Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 8/8 inch thick.
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9
Cut with 3-inch cookie cutters in various shapes.
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10
On ungreased cookie sheets, place cutouts 1 inch apart.
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11
Bake 10 to 12 minutes or just until edges are golden.
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12
Cool on cookie sheets about 1 minute before removing to cooling rack.
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13
Cool 10 to 15 minutes before frosting.
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14
In medium bowl, stir together powdered sugar and meringue powder.
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15
Stir in 5 teaspoons lemon just and enough of the 4 to 5 tablespoons water to make a thin icing.
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16
transfer 1/2 cup of the icing into small bowl; set aside.
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17
Usung a flexible paster brush, paint cookies to the edge with icing.
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18
Place on cooling rack to dry completely, about 30 minutes.
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19
Beat reserved icing with electric miser on high speed 5 to 7 minutes until peaks form.
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20
Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing.
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21
Squeeze icing onto glazed cookies.
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22
Before icing dries, sprinkle with decorations, and tap off excess.
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23
Dry thoroughly on cooling rack.
