1/2 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup oil
1 teaspoon grated lemon peel
2-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Sugar for rolling
2 cups powdered sugar
3-4 tablespoons fresh lemon juice
1-2 drops yellow food coloring
In large bowl, combine butter and sugars; beat well. Add egg, oil and lemon peel; mix well. Add dry ingredients to butter and sugar mixture; beat until well blended. Cover dough with plastic wrap and refrigerate 2 hours for easier handling.
Shape dough into 1-inch balls, roll in sugar and place on ungreased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
Bake at 325 degrees for 9-11 minutes or until edges begin to set and cookies are light golden brown. Cool cookies.
Meanwhile, in small bowl, blend powdered sugar and enough lemon juice for desired spreading consistency. You may need to add a little milk, too, depending on how much juice you get from the fresh lemon. Add food coloring. Spread frosting on cooled cookies.
Another version of the frosting is to eliminate the food coloring but add 1/2 teaspoon of fresh lemon peel.