Crisp Lemon Tea Cookies

Crisp Lemon Tea Cookies

1/2 cup buttter, softened
1/2 cup sugar
1 tbsp milk
1/2 tsp vanilla
1 1/4 cups flour
1/2 tsp ground cinnamon

Frosting:

2 tbsp plus 1 tsp butter
1 1/2 cups confectioners' sugar
2 tbsp lemon juice
assorted M & M 's miniature baking bits

In a small bowl, cream the butter and the sugar until light and fluffy.. Beat in the milk and the vanilla. Gradually add the flour and the cinnamon to the creamed mixture. Shape the dough into an 8 inch x 2 inch roll. Wrap in the plastic wrap and freeze. To Use Frozen Cookie Dough: Unwrap the cookie dough and allow to stand at room temperature for 10 minutes. Cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375 F for 8-10 minutes or until lightly browned. Remove to wire racks. For the Frosting: In another small bowl, cream the butter and the confectioners' sugar. Gradually beat in the lemon juice. Frost the cooled cookies and decorate with baking bits.
Makes 2 dozen