1 -1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 /2 teaspoon salt
2 cups all-purpose flour
corn syrup
Gold edible glitter or yellow sugar crystals
6″ to 8″ squares of purple tulle
thin gold ribbon
INSTRUCTIONS:
In large bowl, with electric mixer on high, beat butter and sugar until light and fluffy. Beat in egg, vanilla, lemon peel, and salt on low. Gradually beat in flour until well blended.
Divide the dough in half. Form into 2 flattened disks, wrap in plastic and refrigerate until firm, about half hour.
Heat oven to 350 degrees. Lightly grease 2 baking sheets. Working with one disk of dough at a time, roll out to 11.8″ thickness between two sheets of waxed paper. Using 1″ to 1- 114″ round cooking cutter, cut out circles, rerolling scraps.
Place the circles one inch apart on baking sheets. Bake 6 to 8 minutes until lightly golden. Transfer to wire racks. Make sure the cookies have cooled completely before decorating them.
To decorate, brush tops of cookies with corn syrup, immediately press into gold glitter.
Put 3 cookies in center of each tulle square. Gather the edges and tie with a gold ribbon bow.
