Lemon Jumbles

Recipe by grandma2969
READY IN: 23mins
YIELD: 4 dozen




  • Preheat oven to 350*.
  • Grease several baking sheets or coat with nonstick spray.
  • In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
  • In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
  • Beat or stir in flour mixture until well incorporated.
  • Gather up the dough and shape it into a ball.
  • Cut it into quarters. Shape each quarter into a flat disc.
  • Score each dish into quarters, then cut into 12 wedges.
  • Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
  • Place on baking sheets, spacing 1 1/4" apart.
  • Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
  • using a spatula, immediately transfer the cookies to a wire rack to cool completely.
  • GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
  • Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
  • Let stand until the glaze completely sets.about 1 hour.
  • For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.