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Lemon-on-Lemon Iced Cookies Recipe

Lemon-on-Lemon Iced Cookies Recipe photo by Taste of Home

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I collect recipes from all over the world, and when I find a great one, it goes in a binder to use again and again! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

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Lemon-on-Lemon Iced Cookies Recipe

Prep: 20 min. Bake: 15 min./batch + cooling

Yield: 48 Servings

20 15 35

Ingredients

2-1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon grated lemon peel
1 cup cold butter, cubed
ICING:
1 cup confectioners' sugar
1/2 teaspoon grated lemon peel
4 to 6 teaspoons lemon juice

Directions

In a large bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together). Divide in half.
On a lightly floured surface, roll or pat each portion into an 8-in. x 6-in. rectangle. Cut each into twelve 2-in. squares; cut squares diagonally in half to form twenty-four triangles. Place 1-in. apart on ungreased baking sheets.
Bake at 325° for 15-18 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small bowl, mix confectioners' sugar, lemon peel and enough lemon juice to achieve desired consistency. Drizzle over cookies; let stand until set. Yield: 4 dozen.

Originally published as Lemon-on-Lemon Iced Cookies in Taste of Home August/September 2012, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon-on-Lemon Iced Cookies

Lemon-on-Lemon Iced Cookies

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Reviewed on Feb. 01, 2013 by grandma leelee

It did take some time to get the dough to come together, but it did. The shortbread cookies turned out great. My husband couldn't stop eating them! The friends that I took them to gave them great reviews. YES, I this is a keeper!

Reviewed on Nov. 09, 2012 by weatherly115@comcast.net

First mistake was not looking at the reviews. The dough would not come together it was one big crumbly mess. Pressed it together by hand rolling it only make it fall apart. Recipe going in the trash never want to see it again.

Reviewed on Sep. 07, 2012 by KellyR007

I was able to make the dough form into a beautiful ball by kneading it while it was still in the bowl.

Reviewed on Sep. 02, 2012 by jahodgeman

There should be a "maybe" for the question, "Would you make this recipe again?". The dough comes together eventually but it took me more than 2 minutes of kneading. I thought it was putzy to get the cookies sized/shaped. Overall, it was easy & tasty enough but didn't make a lot for my effort.

Reviewed on Jul. 24, 2012 by hertel135

Great shortbread recipe. My husband loves lemon and shortbread so this was a winner.

Reviewed on Jul. 24, 2012 by matteliz@swbell.net

There is something wrong with this recipe, as the first 2 reviewers said. Perhaps maybe a simple sentence of explanation would suffice, but how are you supposed to get the flour and butter to come together into a smooth dough? It seemed to need a little liquid, but when it baked up it was soft and pillowy, not like the shortbread I imagined. Maybe the problem is with me, not the recipe, but if you could add clarification it would be helpful.

Other than that, the citrus icing is delicious and my boys are gobbling them down!

Reviewed on Jul. 24, 2012 by RecipeEditors

The Test Kitchen notes that some patience is necessary when kneading the dough but that it will suddenly come together resulting in an excellent shortbread. We hope that you are willing to try it again!

Reviewed on Jul. 23, 2012 by ajcowley

I couldn't get the dough to form a ball, I added about a teaspoon of water but still had no success. The cookies were very dry after they baked, I added extra icing to make them edible.

Reviewed on Jul. 22, 2012 by joanlynnhall

I could not get the mixture to form a smooth dough, the cookies did not hold together. The taste would have been great.