Crisp Lemon Tea Cookies

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 tablespoon 2% milk
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons plus 1 teaspoon butter
• 1-1/2 cups confectioners' sugar
• 2 tablespoons lemon juice
• Assorted M&M's miniature baking bits

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze.
2. To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased
3. . Bake at 375u0b0 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

butter, sugar, milk, vanilla, flour, ground cinnamon, butter, sugar, lemon juice, baking bits

Taken from www.tasteofhome.com/recipes/crisp-lemon-tea-cookies/ (may not work)