glass dipped into granulated sugar to keep it from sticking to the dough. Bake cookies in middle of oven for about 13 mins., or until barely golden. Transfer to wire racks. As soon as they are cool enough to handle, dip top of each cookie in lemon glaze made with 1/4 c. confect. sugar and 1 T fresh lemon juice. Allow to cool completely and then store in airtight containers for up to 1 week or in the freezer for up to 2 months. Judy Garnett/NC PJXG05A