Fresh Lemon Cookies

1 cup granulated sugar

1 cup (2 sticks) butter, softened

1 large egg

2 tablespoon freshly squeezed lemon juice

1 tablespoon freshly grated lemon zest

3 1/4 cup White Lily All-Purpose Flour

1 teaspoon baking powder

In a large food processor or mixer, beat sugar and butter until creamy. Add egg, lemon juice, lemon zest; beat until light. Combine flour and baking powder. Add to lemon mixture just until combined. Divide dough into two disks cover with plastic wrap and refrigerate at least 1 hour, up to 3 days.

When ready to bake, preheat oven to 350 degrees. Dust a surface lightly with flour and roll to 1/8-inch. Cut out shapes or circles. Bake for 12 to 14 minutes or until tops are no longer moist. Remove from cookie sheet to wire rack to cool. Repeat with remaining dough.

To frost:

9 cups of powdered sugar

1/4 cup dried egg white

1/2 cup water

Combine sugar and egg and add water until spreading consistency