2 1/2 cups all-purpose flour
1/3 cup sugar
2 tsp finely shredded lemon peel
1 cup butter
Edible flowers (optional)
Stir together flour, sugar and lemon peel in a large bowl. Cut in butter until mixture resembles fine crumbs. Knead gently with hands until mixture clings together and forms a ball. If mixture is too dry to form a ball, knead in 1 to 2 teaspoons water. Divide dough in half.
Roll half of the dough at a time on a lightly floured surface to slightly more than 1/4-inch thickness. Cut dough with a 1 1/2-inch to 2-inch scalloped cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in a 325 F oven about 15 minutes or until the bottoms just begin to brown. Transfer cookies to wire racks set on waxed paper, and cool. Glaze cooled cookies with Lemon Tea Glaze. While glaze is wet, top with edible flower petals, if desired. Let cookies stand until glaze is set. makes 36 cookies.
Lemon Tea Glaze: Pour 2 tablespoons boiling water over 1 lemon-flavoured tea bag in a small bowl. Let steep for 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 1/2 cups sifted powdered sugar to make an icing of glazing consistency. Stir in a few drops of yellow food colouring, if desired.
Source: Better Home and Gardens Christmas Cookies, 2000