Read reviews (9)
Rate recipe
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. —Kristen Johnson, Greendale, Wisconsin
Nutritional Facts 1 cookie (calculated without colored sugar) equals 81 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 76 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Lemon Shortbreads in Simple & Delicious October/November 2011, p63
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 15, 2012 by chelle50882
But I couldn't roll it out so I formed a log, chilled very well, then sliced 1/4 inch then baked.
Baking time was off by about ten minutes. Love the lemony flavor, texture was just right!
Reviewed on Dec. 11, 2012 by Sarahtoo
I made these according to the recipe, and though they did take a few minutes longer to bake, once they were done, the consistency and flavor was great! I made them small--I used bite-size Christmas cookie cutters in various shapes--and it was hard not to just pop them in my mouth as I went along! These are sure to be a hit!
Reviewed on Dec. 11, 2012 by TanglewoodVillas
I think perhaps that the time stated for baking is a bit short. It took my 1 1/2 x 2 1/2 inch scalloped rectangles 15-20 minutes to bake to a finished consistency.
Reviewed on Dec. 11, 2012 by kramerstacey15
They were pasty. Once you took a bite it was like a mouthful of glue.
Reviewed on Dec. 10, 2012 by jackie.baker
These cookies are delicious. The only issue I had was the cooking time. After 6-8 on 325 they were still basically raw. I had to turn my oven up to 350.
Reviewed on Jan. 05, 2012 by debs_place
I used a German Springerle Cookie Rolling Pin, then a pizza cutter to cut the cookies a part. The dough was kind of sticky and needed some flour to work with it but it was fast and easy.I work with developmentally disabled adults and they made the cookies as described above and they all loved them.I made several batches at home as well.
I used a German Springerle Cookie Rolling Pin, then a pizza cutter to cut the cookies a part. The dough was kind of sticky and needed some flour to work with it but it was fast and easy.
I work with developmentally disabled adults and they made the cookies as described above and they all loved them.
I made several batches at home as well.
Reviewed on Dec. 28, 2011 by finnegan1
This cookie has become my favorite Christmas cookie. Has a very crisp, fresh lemon flavor in contrast to other cookies on the Christmas tray. Is, however, time consuming to make.
Reviewed on Oct. 19, 2011 by jenjen1177
Turned out beautiful and very gourmet-looking. (I used a circle cutter.) The dough was difficult to mix and work with, but it did turn out very flaky. Don't know if I'd make again due to time involved. The glaze is fantastic, though, and I will definitely make that again.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013