GOLDEN LEMON COOKIE WREATHS

Ingredients:

2-1/3	cups	cake flour
2	cups	MAGNOLIA GOLD BUTTER UNSALTED, melted
2-1/3	cups	sugar
2	pc	MAGNOLIA BROWN EGGS
1	pc	lemon rind
		dragees or gold beads for decoration

Procedure:

Preheat oven to 375°F.
In a bowl, combine flour, butter and sugar. Using a pastry cutter, combine mixture until it resembles fine crumbs. Gradually add eggs and rind and continue mixing until it forms a soft dough.
Transfer to a clean bowl then cover with plastic wrap and let rest in chiller for 30 to 35 minutes.
Using an ice cream scooper, scoop out dough and roll into a log, about 6” in length. For each log, press together both ends and create cookie wreaths.
Place each on a lined cookie sheet. Bake for 30-35 minutes. Let cool.
Meanwhile, in a clean bowl, whisk powdered sugar, lemon juice and water to make glaze. Pour glaze over cooled cookies. Decorate with gold beads or dragees.

Makes 12-15 servings.

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