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Lemon Lover's Cookies

 Lemon Lover's Cookies
"This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them - mine always are!" Virginia Dillard, Whitmire, South Carolina
40 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cornstarch
  • 1 teaspoon grated lemon peel
  • LEMON FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • GARNISH:
  • Additional grated lemon peel, optional

Directions

  • In a small bowl, cream butter and sugar until light and fluffy, about
  • 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and
  • lemon peel; gradually add to creamed mixture and mix well.
  • Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1
  • hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in.
  • apart on greased baking sheets.
  • Bake at 350° for 10-12 minutes or until edges are golden brown.
  • Gently remove to wire racks to cool completely.
  • In a small bowl, beat butter until fluffy. Add the confectioners’

2 of 2

Lemon Lover's Cookies (continued)

Directions (continued)

  • sugar, lemon juice and peel; beat until smooth. Spread over cooled
  • cookies; sprinkle with additional lemon peel if desired. Let stand
  • until set. Store in an airtight container. Yield: About 3-1/2 dozen.
Nutritional Facts: 1 cookie equals 73 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 33 mg sodium, 8 g carbohydrate, trace fiber, trace protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.