Lemon-on-Lemon Iced Cookies Recipe
- 2-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon grated lemon peel
- 1 cup cold butter, cubed
- 1 cup confectioners' sugar
- 1/2 teaspoon grated lemon peel
- 4 to 6 teaspoons lemon juice
- 1. 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.
- 2. 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.
- 3. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely.
- 4. 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.
1 cookie: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein Diabetic Exchanges:1 starch, 1 fat
Reviews for Lemon-on-Lemon Iced Cookies
"While the cookie was easy to put together, it took me between 5 and 10 minutes to get the dough to stick together. It was terribly crumbly. However, once I worked the dough and the butter softened a little, the cookie cut great. Fortunately I had a 2' square biscuit cutter I used to cut the squares. The end result was phenomenal."
"Very good. Working the dough was long and tiring but it's worth the work."
"It did take some time to get the dough to come together, but it did. The shortbread cookies turned out great. My husband couldn't stop eating them! The friends that I took them to gave them great reviews. YES, I this is a keeper!"
"First mistake was not looking at the reviews. The dough would not come together it was one big crumbly mess. Pressed it together by hand rolling it only make it fall apart. Recipe going in the trash never want to see it again."
"I was able to make the dough form into a beautiful ball by kneading it while it was still in the bowl."
"There should be a "maybe" for the question, "Would you make this recipe again?". The dough comes together eventually but it took me more than 2 minutes of kneading. I thought it was putzy to get the cookies sized/shaped. Overall, it was easy & tasty enough but didn't make a lot for my effort."
"Great shortbread recipe. My husband loves lemon and shortbread so this was a winner."
"There is something wrong with this recipe, as the first 2 reviewers said. Perhaps maybe a simple sentence of explanation would suffice, but how are you supposed to get the flour and butter to come together into a smooth dough? It seemed to need a little liquid, but when it baked up it was soft and pillowy, not like the shortbread I imagined. Maybe the problem is with me, not the recipe, but if you could add clarification it would be helpful.Other than that, the citrus icing is delicious and my boys are gobbling them down!"
"The Test Kitchen notes that some patience is necessary when kneading the dough but that it will suddenly come together resulting in an excellent shortbread. We hope that you are willing to try it again!"
"I couldn't get the dough to form a ball, I added about a teaspoon of water but still had no success. The cookies were very dry after they baked, I added extra icing to make them edible."
"I could not get the mixture to form a smooth dough, the cookies did not hold together. The taste would have been great."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.