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Slice 'n' Bake Lemon Gems Recipe

Slice 'n' Bake Lemon Gems Recipe photo by Taste of Home

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Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) —Delores Edgecomb, Atlanta, New York

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Slice 'n' Bake Lemon Gems Recipe

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Yield: 28 Servings

25 10 35

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils
LEMON ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape into a 1-3/4-in.-diameter roll; roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, combine icing ingredients. Spread over cookies. Yield: 28 cookies.

Nutritional Facts 1 cookie equals 102 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Originally published as Slice 'n' Bake Lemon Gems in Taste of Home April/May 2008, p39

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Reviews for Slice 'n' Bake Lemon Gems

Slice 'n' Bake Lemon Gems

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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.

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