Lemon Sugar Cookies

Ingredients

3/4 cup butter, softened

1 cup sugar

2 eggs

1 1/2 tsp lemon juice

1 Tbsp lemon zest

2 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

Lemon Frosting

½ cup butter, softened

4 cups powdered sugar

1 dash salt

1 Tbsp lemon zest

2 Tbsp fresh lemon juice

1-2 Tbsp milk, if needed

Instructions

Preheat the oven to 350°F.

Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.

Stir in flour, baking powder, and salt.

Roll dough into tablespoon-sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.

Bake for 9-10 minutes, or till barely light brown on the bottom. Let sit for 3-4 minutes on the pan, then remove to cooling racks.

Cool cookies completely, then frost. I piped frosting on with a 1M star tip. 

Lemon Frosting

Beat together butter, powdered sugar, salt, lemon zest, and lemon juice till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more liquid.

Source: Liluna

Parm Crusted Chicken & Creamy Rice

Ingredients:

2 cups instant brown rice, uncooked

1 can (14 oz) chicken broth, divided

12 RITZ Crackers, finely crushed

2 Tbsp KRAFT Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 l.)

2 tsp oil

1 tub (8oz) cup PHILADELPHIA Chive & Onion Cream Cheese

Directions:

COOK rice as directed on package, using 1/2 cups of water and 1 1/4 cup of the broth.

MIX cracker crumbs and Parmesan in dish. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice