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Crisp Lemon Tea Cookies Recipe

Crisp Lemon Tea Cookies Recipe photo by Taste of Home

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Almost as much fun to eat as they are to decorate, these lemony cookies are the perfect backdrop for baking bits, sprinkles or glitter. Taste of Home Test Kitchen - Greendale, Wisconsin

This recipe is:

Diabetic Friendly

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Crisp Lemon Tea Cookies Recipe

Prep: 40 min. + chilling Bake: 10 min. + cooling

Yield: 24 Servings

40 10 50

Ingredients

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
FROSTING:
2 tablespoons plus 1 teaspoon butter
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
Assorted M&M's miniature baking bits

Directions

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 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
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 baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
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. Yield: 2 dozen.

Editor's Note: This recipe does not use eggs.

Nutritional Facts 1 frosted cookie (calculated without baking bits) equals 113 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 35 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Crisp Lemon Tea Cookies in Simple & Delicious November/December 2008, p56

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Reviews for Crisp Lemon Tea Cookies

Crisp Lemon Tea Cookies

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Reviewed on Dec. 23, 2011 by sharonkays

Mine looked nothing like the ones in the picture. They are really buttery and spread really thin. Next time I will make sure I keep the roll thicker. Best without the m&ms, which makes them great year round.

Reviewed on Dec. 25, 2008 by emmaevan

I followed this recipe very carefully. The dough tasted great but when I put them in the oven they wouldn't bake. The dough just got hot. Shouldn't there be baking powder or something?

Reviewed on Dec. 14, 2008 by Amy T.

Hi, These cookies are in Taste of Home Simple & Delicious, November/December 2008 magazine issue on page 56. I'm glad you liked them! Happy Holidays!

Reviewed on Dec. 13, 2008 by Heart2Hand

You never have to use a spice you do not lioke Teresa. Supplement something you like (nutmeg, pumpkin pie spice, or whatever) or just delete it all together.

Reviewed on Dec. 13, 2008 by teeresa

do you have to use cinnamon.

Reviewed on Dec. 13, 2008 by teeresa

Reviewed on Dec. 13, 2008 by gapeach55

This a great idea with the MM's. Very pretty.

Reviewed on Dec. 10, 2008 by trainer42

I made these & loved the slightly different but fresh taste! What issue were they in?