Slice 'n' Bake Lemon Gems Recipe

Reviewed on Mar. 31, 2013 by ajw84

The icing is the best part of this recipe and I would use it on another sugar cookie recipe, but these cookies are too dry...almost like a tasteless shortbread.

Reviewed on Mar. 26, 2013 by Jolena

These lemon Slice 'n' Bake cookies are quick and easy to mix and bake. I left my roll of dough in the refrigerator over night and then divided the roll in thirds before baking. I used three different colors of sugar for Easter and they were so very pretty.

Next time I would double the dough and also cut them a little thicker so they are not quite so fragile.

I took them to a church bake sale. Everyone thought they were delicious and lemony...esp. the yummy lemon glaze.

Reviewed on Apr. 20, 2012 by N.Camp

* To add to my review, it would be easy to make these for Valentines Day: Omit lemon zest, add Almond Extract, roll in red/white nonparelis, then shape into heart shape, and tint the frosting pink.

Reviewed on Apr. 16, 2012 by N.Camp

Bravo! I added yellow food coloring to the icing so they didn't look plain, even with rainbow nonparelis. Loved the icing with fresh lemon juice and zest. Will be adding Lemon extract next time.

Reviewed on Apr. 09, 2012 by jagingrich

Served these with Easter lunch...I made a double batch thinking I would have leftovers, but they all disappeared! I did add 1/4 tsp of lemon extract to the dough for a little extra lemon flavor.

Reviewed on Apr. 02, 2012 by twylight

A different cookie! Definitely needs the icing to finish off and add the lemon flavour. I used fresh lemon zest.

Reviewed on Mar. 07, 2012 by pamdevone

I like this recipe with a store bought sugar cookie dough. It's still very good.

Reviewed on Jan. 12, 2012 by debthebaker

I made these cookies for a friend's birthday. They are the best cookies I have ever had! I used sprinkles instead of the Nonpareils and they worked just fine. I suggest these cookies to everyone.

Reviewed on Jan. 09, 2012 by pixie9999

Loved these little gems. They melt in your mouth. Perfect balance of sweet and tart. The reviewer who gave it a low rating missed out by not making the glaze. I tried them before and after glaze and it was like night and day, so delicious after. I rolled them in course sugar instead of nonpareils. Yum, will be making again for sure

Reviewed on Dec. 24, 2011 by cookingjenna

These cookies have a great crisp texture. They are not overly lemony, or overly sweet, and they made a pretty addition to my holiday cookie plates.

Reviewed on Dec. 03, 2011 by kengrants

FYI: I roll my cookies in colored sugar instead of sprinkles to avoid that hard crunch.

Reviewed on Nov. 20, 2011 by Foxycook

I wasted my time and money on these cookies. The lemon peel make the cookies look like poppyseed, plus hardly a lemon flavor. It should have been lemon extract instead. The texture was great as any light cookie made with powdered sugar would be. I didn't bother to make icing.It couldn't have saved this cookie.

Reviewed on Dec. 20, 2010 by stephanie m

nice, delicate lemon flavor as is, but next time I will add some lemon extract.

Reviewed on Nov. 28, 2010 by rdouma

Very yummy cookie! Love the strong lemon taste. I followed the recipe exactly and they came out great. Next time i will leave off the sprinkles as i thought they made eating the cookie less appealing (too much crunch) and I will make a little more frosting to top them with YUM!!!

Reviewed on Nov. 27, 2010 by amondelli

This is my favorite cookie! Easy to make and they literally melt in your mouth. They're even delicious without the icing.

Reviewed on Sep. 16, 2010 by Linda Meyers

I found this recipe about two years ago and it's a favorite. I've added this to cookie trays at several family weddings and it's a must at Christmas. It's as yummy as it is pretty. A little work, but well worth the effort.

Reviewed on Mar. 03, 2010 by Sprowl

If you like lemon, try these! Very tasty. I used Mayer Lemons as that is what I grow. I don't know about that 28 servings. Maybe for people on diets>LOL

Reviewed on Feb. 06, 2010 by kengrants

I took these to a cookie exchange and everyone raved about how good they were. This only makes a small batch, so I usually double the recipe. They're so easy to make, and they taste moist and wonderful. It's kind of like eating a lemon bar but in cookie form.

Reviewed on Aug. 29, 2009 by TinaTaitt

the issue was April/May 08

Reviewed on Aug. 10, 2009 by lovenewrecipes

Does anyone know which issue of Taste of Home this recipe came from? It had this pie and the slice 'n bake lemon gems on the cover and was titled "simply mouth-watering". I'd like to order a copy of the back issue. Thanks!

Reviewed on Jul. 25, 2009 by rwbean

These are my favorite cookies! The best I have ever made. They taste even better right out of the freezer.

Reviewed on May. 24, 2009 by nbruce

Everyone I serve these gems to wants the recipe.

Easy to make, too.

Reviewed on Apr. 05, 2009 by 5xamom

Oh my goodness- these are melt in your mouth to die for Cookies!! Wow are they great!! I love the lemon tang- so much better then those over sweet cookies!! YUM!!

K- from Stratford, WI

Reviewed on Feb. 23, 2009 by blanquitanation

One of my favorites. Really great if you add an extra layer of icing once the first has dried. Makes it extra tangy. Yummmmm

Reviewed on Nov. 29, 2008 by kitkay

These cookies have become the number one favorit of my friends - I cannot keep up with the requests! I make them grate the lemons!

Kay - Menasha, WI

Reviewed on Sep. 10, 2008 by jehouse

I made them for friends and family, and was asked for the recipe!! We loved them!

Michelle

Reviewed on Aug. 02, 2008 by jar661

Delicious! We didn't find them bitter, just a nice different cookie!

joyce

Reviewed on May. 01, 2008 by chief3434

Thanks for your help.  They are extremely bitter with the 1/2 cup of cornstarch.  If anyone has successfully make them, I would appreciate knowing about it.  Thanks!

Reviewed on Apr. 29, 2008 by CookieCarol

Here is pretty much the same recipe.......same 1/2 cup cornstarch. http://www.tasteofhome.com/Recipes/Lemon-Meltaways

Reviewed on Apr. 29, 2008 by CookieCarol

The recipe in the magazine says 1/2 cup....seems like a lot. I do think that the 3/4 cup butter and 1 cup flour plus the cornstarch should hold together. I think the butter and sugar should be whipped until very light and fluffy before adding the flour and cornstarch. I'll put this post over on Recipes....much more traffic there and maybe we'll get answers. I have NOT made these cookies.

Reviewed on Apr. 29, 2008 by chief3434

What is the correct amount of cornstarch that should be in this recipe? 1/2 cup is way too much and makes a very bitter dough. Help!

Reviewed on Mar. 30, 2008 by karenflinn

Is there an ingredient missing from the recipe? I can't get the mixture to stay together to shape it?