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Lemon Tea Cookies Recipe

Lemon Tea Cookies Recipe

These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. Mom always made them at Christmas, and now my sister and I do the same. -Phyllis Dietz Westland, Michigan
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch YIELD:54 servings


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup finely chopped walnuts
  • 3 tablespoons butter, softened
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon grated orange peel
  • 1-1/2 cups confectioners' sugar
  • 2 drops yellow food coloring, optional


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well.
  • 2. Shape into two 14-in. rolls; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap each in plastic wrap. Refrigerate overnight.
  • 3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough.
  • 4. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
  • 5. In a small bowl, cream the butter, lemon juice and orange peel until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottoms of the plain cookies; place nut topped cookies over filling. Yield: about 4-1/2 dozen.

Nutritional Facts

1 each: 70 calories, 4g fat (2g saturated fat), 12mg cholesterol, 32mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

Reviews for Lemon Tea Cookies

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_nlfPA User ID: 1879224 245315
Reviewed Mar. 12, 2016

"I made these cookies for a bridal shower and the ladies loved them. The only thing I did differently was to use lemon curd between the cookies instead of the filling in the recipe.

They are delicious."

Gluttongoose User ID: 8197461 223876
Reviewed Mar. 31, 2015

"These look really scrummy ! Thankyou Phyllis."

kh33 User ID: 8233390 219059
Reviewed Jan. 28, 2015

"My favourite. They will literally melt in your mouth. I put the dough in saran wrap, shape a log, and then put in fridge for a couple hours before slicing. To save time, I just ice the cookies instead of making sandwiches. Note: I found these taste better and last longer if kept in the fridge."

oasisNM User ID: 7317950 56096
Reviewed Jun. 27, 2013

"perfect everytime"

karenlg User ID: 2243098 130663
Reviewed Dec. 29, 2011

"I loved these bite size cookies! They were a little time consuming but were so worth the work. The yummy filling is the perfect compliment to the shortbread cookie . I did double the recipe and I'm so glad i did :)"

Betty K User ID: 5289785 137599
Reviewed Dec. 1, 2011

"I made these for my wedding and they were a hit. They have just the perfect lemon flavouring. WONDERFUL!!!"

cjh304 User ID: 2989910 90357
Reviewed Dec. 6, 2008

"I am attempting to make these and they are really hard to form after mixing the ingredients. Is that right?"

deannms User ID: 1070250 75839
Reviewed May. 23, 2008

"Definitely worth a little work! I love to make these for showers and special parties!"

anonymous User ID: 5520322 130661
Reviewed Dec. 19, 2007

"These are as wonderful as they look. Everyone thinks you bought them from a bakery!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.