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A pinch of lemon zest adds a citrus edge to these popular sugar cookies. While the icing is still moist, let the kids sprinkle on their favorite candy decors for some homemade flair.

Traditional Decorated Christmas Cookies

3/4 cup butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
2 tablespoons water
3 large egg whites*
1 pound sifted powdered sugar
1 tablespoon water

1. In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until well mixed.
2. Add up to 2 tablespoons water, a few drops at a time, until dough starts to come away from the side of the bowl. Wrap dough in plastic wrap and refrigerate for about 2 hours.
3. When dough is chilled, preheat oven to 350°F. Lightly grease a baking sheet.
4. On a lightly floured surface, roll out dough to 1/8-inch thick. Cut into desired shapes with cookie cutters, re-rolling the scraps.
5. Bake 12 to 15 minutes or just until edges turn brown. Cool on wire racks.
6. Beat egg whites until foamy. Slowly beat in powdered sugar. Continue beating until thick and creamy. Gradually add up to 1 tablespoon of water until icing is of spreading consistency. Spread icing over cooled cookies.

Makes 36 cookies.

*For salmonella-safe egg whites

You will need: a medium stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer

Place egg whites in bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites, but not raising any foam. Set aside.

In skillet, heat 1 inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with thermometer (tilt bowl if necessary to have about 2 inches of white covering thermometer stem).

Temperature must be 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use.

When the desired temperature is reached, proceed with recipe.

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