Lemon Sand Tarts

Make the cookies:

Prepare the dough:

• In a large bowl, use an electric mixer to cream together the butter and sugar until fluffy.
• Add the yogurt, vanilla extract, and lemon extract, mixing well.
• Sift in the flour, baking powder, and salt, then mix until well combined.

Chill the dough:

• Divide the dough into 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour (or freeze for later use).

Preheat the oven:

• Set to 350°F (180°C, or gas mark 4).
• Line 3 baking sheets with parchment paper or silicone baking mats.

Roll and cut:

• On a floured surface, roll out the dough to about ¼-inch thickness.
• Cut into desired shapes using cookie cutters.

Bake:

• Transfer the cookies to the prepared baking sheets.
• Bake for 10–12 minutes, or until the edges are lightly golden.
• Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

Make the icing:

Mix the icing ingredients:

• In a bowl, whisk together the powdered sugar, nondairy milk, vanilla extract, and lemon extract.
• Add food coloring if desired.

Decorate:

• Apply the icing to the completely cooled cookies.
• Allow to harden before packaging or storing.

Yield:

• About 36 cookies