Gluten Free Lemon Bird Nest Cookies

Directions

Lemon Cookies

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, cream together margarine and sugar until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Add lemon juice, zest and Kinnikinnick Sugar Cookie Mix. Mix until combined.
5. Drop by spoonful (or use a cookie scoop) onto a parchment lined baking tray 2" apart.
6. Press slightly with the back of a spoon or the palm of your hand.
7. Bake in preheated oven for 10 - 12 minutes.
8. Cool for 5 minutes on pan. Finish cooling Lemon Cookies on cooling rack.

Yields 40 Cookies (2 ½ “Diameter)

Lemon Glaze

1. Slowly add lemon juice and zest to sifted icing sugar. Mix until smooth (For a thicker icing, add less lemon juice).

Decorate

1. Drizzle or dip cooled Lemon Cookies in Lemon Glaze.
2. Top with shredded coconut and 3 egg shaped candies.
3. Let icing set prior to serving or packaging.