Lemon Stars

COOKIES:
1 c. butter, softened
1 c. sugar
3 TBS milk
2 tsp grated lemon peel
1 egg
3 c. unbleached flour
1 1/2 tsp baking powder

GLAZE:
2 c. powdered sugar
3 TBS fresh lemon juice
1/4 c. yellow decorating sugar

In large mixing bowl, beat butter & sugar until light & fluffy. Add milk, lemon peel & egg; blend well. Gradually add flour & baking powder; mix well. Form into a ball & wrap tightly in plastic wrap; refrigerate 2 hours (at least).

Heat oven to 400. Divide dough ball into thirds. On lightly floured surface, roll out one third of dough to 1/8 inch thickness. Keep remaining dough in refrigerator. Using 2 inch star-shaped cookie cutter, cut out star cookies. Place 1 inch aoart on ungreased cookie sheet. Bake for 5-8 minutes until very light golden brown. Do not overbake. Remove to wire cooling rack immediately. Cool completely; repeat with remaining dough.

To assemble, stack pairs of star cookies with points alternating (to form double layer, 10 point cookies) on wire rack over wax paper.

To make glaze, combine powdered sugar & lemon juice; beat until smooth. Spoon small amount of glaze over each pair of stars, starting in center so it drips down the sides between the points. Allow excess to drip off. Let stand 3-5 minutes & sprinkle with decorator sugar. Allow to set completely before storing in tightly covered container.