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Lemon-on-Lemon Iced Cookies

 Lemon-on-Lemon Iced Cookies
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
48 ServingsPrep: 20 min. Bake: 15 min./batch + cooling


  • 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


  • Preheat oven to 325°. In a large bowl, mix flour, sugar and lemon
  • peel; cut in butter until crumbly. Transfer mixture to a clean work
  • surface; knead gently to form a smooth dough, about 2 minutes.
  • (Mixture will be very crumbly at first, but will come together and
  • form a dough as it's kneaded.) Divide dough in half.
  • On a lightly floured surface, roll or pat each portion into an
  • 8x6-in. rectangle. Cut rectangle into twelve 2-in. squares; cut
  • squares diagonally in half to form twenty-four triangles. Place
  • 1-in. apart on ungreased baking sheets.
  • Bake 15-18 minutes or until golden brown. Remove from pans to wire
  • racks to cool completely.
  • In a small bowl, mix confectioners' sugar, lemon peel and enough
  • lemon juice to reach desired consistency. Drizzle over cookies; let
  • stand until set. Yield: 4 dozen.

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Lemon-on-Lemon Iced Cookies (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.