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Lemon Stars

 Lemon Stars
Each one of these cookies has a citrusy zing and a light, crunchy texture. The star theme makes them ideal for the Christmas season. —Jacqueline Hill, Sandusky, Ohio
108 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure Lemon Extract
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon peel
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons butter, softened
  • 3/4 teaspoon McCormick® Pure Lemon Extract
  • 3 drops yellow food coloring, optional
  • 3 to 4 tablespoons 2% milk
  • Yellow colored sugar, optional


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg and extract. Stir in sour cream and peel. Combine the
  • flour, baking soda and salt; gradually add to creamed mixture and
  • mix well. Divide dough into three balls; cover and refrigerate for 3
  • hours or until easy to handle.
  • Remove one portion of dough from the refrigerator at a time. On a

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Lemon Stars (continued)

Directions (continued)

  • lightly floured surface, roll out dough to 1/4-in. thickness. Cut
  • with a floured 2-in. star cookie cutter. Place 1 in. apart on
  • ungreased baking sheets.
  • Bake at 375° for 6-8 minutes or until edges are lightly browned.
  • Remove to wire racks to cool.
  • For frosting, in a small bowl, combine the confectioners’ sugar,
  • butter, extract, food coloring if desired and enough milk to achieve
  • spreading consistency. Frost cookies; sprinkle with colored sugar if
  • desired. Yield: 9 dozen.
Nutritional Facts: 1 cookie equals 43 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 23 mg sodium, 6 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.