Italian Lemon Cookies Recipe

Italian Lemon Cookies Recipe
Italian Lemon Cookies Recipe photo by Taste of Home
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Italian Lemon Cookies Recipe

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Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, separated
  • 2 teaspoons grated lemon peel
  • 2-1/2 cups all-purpose flour
  • Colored sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon peel. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar.
Bake 12-14 minutes or until bottoms are brown. Remove from pans to wire racks to cool. Yield: 3 dozen.
Originally published as Italian Lemon Cookies in Cookies & Candies Bookazine 2014, p48

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, separated
  • 2 teaspoons grated lemon peel
  • 2-1/2 cups all-purpose flour
  • Colored sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon peel. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
  2. Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar.
  3. Bake 12-14 minutes or until bottoms are brown. Remove from pans to wire racks to cool. Yield: 3 dozen.
Originally published as Italian Lemon Cookies in Cookies & Candies Bookazine 2014, p48

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