Classic Lemon Shortbread

Topped with Lemon Glaze and sprinkles, this was a tasty addition to a Hanukkah cookie table.

• 1 cup (2 sticks) butter, softened
  
• 1/2 cup granulated sugar
  
• 1 egg
  
• 1 teaspoon lemon extract
  
• 1 teaspoon grated lemon rind
  
• 2 cups all-purpose flour
  
• 1/2 cup yellow cornmeal
  
• 1/4 teaspoon salt
  
• Lemon Glaze (recipe follows)
  
• Decorating Frosting (recipe follows)
  
• Colored sugar, cinnamon candies, multicolored sprinkles

Beat butter until fluffy in large bowl; beat in sugar, egg, lemon extract and lemon rind. (We increased lemon rind to 1 tablespoon for extra lemony taste.) Combine flour, cornmeal and salt. Gradually add flour mixture to butter ingredients.

Shape dough into log about 2 inches in diameter; wrap in plastic wrap and refrigerate until firm, about 2 to 3 hours.

Preheat oven to 350 degrees. Cut dough into 1/4-inch slices. Bake on greased cookie sheets until cookies begin to brown at the edges, about 10 minutes. Cool on wire rack.

Frost cookies with Lemon Glaze (we used the Lemon Glaze and topped with multi-colored sprinkles) or colored Decorating Frosting; let stand until frosting is dry. Place colored frostings in pastry bags fitted with small plain or decorative tips; pipe holiday decorations on cookies, sprinkle with colored sugar or other candy decorations if desired.

Makes about 4 dozen.

Note: Cookie dough can be frozen up to 3 months; baked, unfrosted cookies can be frozen up to 2 months.

Lemon Glaze

• 2 tablespoons ( 1/4 stick) butter, softened
  
• 1 1/2 cups confectioners' sugar
  
• 2 to 2 1/2 tablespoons lemon juice

Beat butter and confectioners' sugar with enough lemon juice to make a thin glaze consistency. Makes about 3/4 cup.

Decorating Frosting

• 4 tablespoons ( 1/2 stick) butter, softened
  
• 3 cups confectioners' sugar
  
• Milk
  
• Paste food colors

Beat butter and confectioners' sugar with enough milk to make a thick piping or spreading consistency. Divide frosting into small bowls and color with food colors. Makes about 1 1/2 cups.

Santa's Chocolate Truffles

• 1 cup granulated sugar
  
• 12 tablespoons (1 1/2 sticks) butter, softened
  
• 1 cup whipping cream
  
• 16 ounces bittersweet or semisweet chocolate
  
• Cocoa, chopped nuts, toasted coconut and/or chocolate sprinkles

Melt sugar in heavy saucepan and cook over medium-high heat until sugar melts and turns golden, stirring occasionally. (The sugar will liquefy and then brown.) Watch carefully, as sugar can burn easily. Remove from heat.

Stir butter into caramelized sugar. Stir in whipping cream. Heat mixture to boiling, stirring until caramelized sugar melts. Pour mixture over chocolate in medium bowl, whisking until chocolate is melted. Refrigerate mixture until firm enough to handle, 4 hours or overnight.

Roll chilled mixture into balls, using about 1 1/2 tablespoons for each truffle. Roll truffles in cocoa, chopped nuts, toasted nuts, toasted coconut or chocolate sprinkles. Drizzle with melted chocolate. Arrange on serving plate. Refrigerate until serving time. Makes 3 dozen. (Smaller ones make 6 dozen.)

Note: Truffles can be made 2 weeks in advance; refrigerate and cover. Truffles can also be frozen up to 2 months; thaw in the refrigerator.

Tester's note: We used El Rey melting chocolate from In the Kitchen, Wexford, which also carries Callebaut, Scharffen Berger and Valrhona chocolate.

Recipes from "Butter Brings the World to Your Holiday Table" booklet by the American Dairy Association