Lemon Cookies with Lemon Icing
Source: Traci & Jeff Poole
Makes about 1 1/2 dozen cookies

Rolled oats give these sweet-tart cookies a chewy texture.

1/2 cup all-purpose flour
1/4 teaspoon each baking powder and salt
1/8 teaspoon cream of tartar
2 tablespoons butter or margarine, at room temperature
6 tablespoons sugar
2 teaspoons lemon peel
1/2 teaspoon each lemon juice and vanilla
1 large egg white
1/2 cup regular rolled oats
Lemon Icing (recipe follows)

In a small bowl, mix flour, baking powder, salt and cream of tartar. In a food processor (or in a large bowl), whirl (or beat) butter, sugar, lemon peel, lemon juice, vanilla, and egg white until well blended. Add flour mixture to egg mixture; whirl (or stir) until combined. Stir in oats.

With floured fingers, divide dough into 1 1/2-teaspooon portions (you should have 18); place mounds of dough 2 inches apart on two 12- by 15-inch nonstick (or lightly greased regular) baking sheets.

Bake in a 350 degree oven until cookies are light golden and firm to the touch (about 15 minutes), switching positions of baking sheets halfway through baking. Let cookies cool on baking sheets for about 3 minutes; then transfer to racks to cool completely.

Prepare Lemon Icing. Set each rack of cookies over a baking sheet to catch any drips; drizzle icing evenly over cookies. Serve; or let stand until icing hardens (about 2 hours).

Lemon Icing:
In a small bowl, combine 2/3 cup sifted powdered sugar and 2 teaspoons each lemon juice and water. Stir until smooth.