Slice 'n' Bake Lemon Gems Recipe
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon grated lemon peel
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup colored sugar or nonpareils
- 1 cup confectioners' sugar
- 1/2 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
- 2. Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic wrap; refrigerate 2-3 hours or until firm.
- 3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
- 4. In a small bowl, mix icing ingredients; spread over cookies. Let stand until set. Yield: about 2 dozen.
1 cookie: 117 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.
Reviews for Slice 'n' Bake Lemon Gems
"The lemon flavored goodies are great anytime of year!!"
"Melt in your mouth like a butter cookie but the lemon adds a touch of tartness."
"An easy recipe to make. I have to agree with TriciaAG. I too would leave off the coloured sugar. I think it looks nice around the edge, but detracts from the tartness of the lemon glaze, which is great. I think I would also make them just a tad thicker."
"I love these cookies--they really are gems! Full of flavor and beautiful on a holiday cookie platter. I match the color of the sorinkles I roll the dough in to the colors of the holiday we're celebrating."
"I love serving these cookies as they are so pretty and dainty."
"I will leave off the rolled in sprinkles step next time, I don't think they added anything, but the glaze does, and everyone enjoyed them at our Easter dinner."
"Great cookies. I'm generous with the lemon, and everyone (except lemon haters) love these"
"The icing is the best part of this recipe and I would use it on another sugar cookie recipe, but these cookies are too dry...almost like a tasteless shortbread."
"These lemon Slice 'n' bake cookies are quick and easy to mix and bake. I left my roll of dough in the refrigerator over night and then divided the roll in thirds before baking. I used three different colors of sugar for Easter and they were so very pretty.Next time I would double the dough and also cut them a little thicker so they are not quite so fragile.I took them to a church bake sale. Everyone thought they were delicious and lemony...esp. the yummy lemon glaze."
"* To add to my review, it would be easy to make these for Valentines Day: Omit lemon zest, add Almond Extract, roll in red/white nonparelis, then shape into heart shape, and tint the frosting pink."
"Bravo! I added yellow food coloring to the icing so they didn't look plain, even with rainbow nonparelis. Loved the icing with fresh lemon juice and zest. Will be adding Lemon extract next time."
"Served these with Easter lunch...I made a double batch thinking I would have leftovers, but they all disappeared! I did add 1/4 tsp of lemon extract to the dough for a little extra lemon flavor."
"A different cookie! Definitely needs the icing to finish off and add the lemon flavour. I used fresh lemon zest."
"I like this recipe with a store bought sugar cookie dough. It's still very good."
"I made these cookies for a friend's birthday. They are the best cookies I have ever had! I used sprinkles instead of the Nonpareils and they worked just fine. I suggest these cookies to everyone."
"Loved these little gems. They melt in your mouth. Perfect balance of sweet and tart. The reviewer who gave it a low rating missed out by not making the glaze. I tried them before and after glaze and it was like night and day, so delicious after. I rolled them in course sugar instead of nonpareils. Yum, will be making again for sure"
"These cookies have a great crisp texture. They are not overly lemony, or overly sweet, and they made a pretty addition to my holiday cookie plates."
"FYI: I roll my cookies in colored sugar instead of sprinkles to avoid that hard crunch."
"I wasted my time and money on these cookies. The lemon peel make the cookies look like poppyseed, plus hardly a lemon flavor. It should have been lemon extract instead. The texture was great as any light cookie made with powdered sugar would be. I didn't bother to make icing.It couldn't have saved this cookie."
"nice, delicate lemon flavor as is, but next time I will add some lemon extract."
"If you like lemon, try these! Very tasty. I used Mayer Lemons as that is what I grow. I don't know about that 28 servings. Maybe for people on diets>LOL"
"the issue was April/May 08"
"These are my favorite cookies! The best I have ever made. They taste even better right out of the freezer."
"Everyone I serve these gems to wants the recipe.easy to make, too."
"Oh my goodness- these are melt in your mouth to die for Cookies!! Wow are they great!! I love the lemon tang- so much better then those over sweet cookies!! YUM!!K- from Stratford, WI"
"One of my favorites. Really great if you add an extra layer of icing once the first has dried. Makes it extra tangy. Yummmmm"
"These cookies have become the number one favorit of my friends - I cannot keep up with the requests! I make them grate the lemons!Kay - Menasha, WI"
"I made them for friends and family, and was asked for the recipe!! We loved them!Michelle"
"Delicious! We didn't find them bitter, just a nice different cookie!joyce"
"Thanks for your help. They are extremely bitter with the 1/2 cup of cornstarch. If anyone has successfully make them, I would appreciate knowing about it. Thanks!"
"Here is pretty much the same recipe.......same 1/2 cup cornstarch. http://www.tasteofhome.com/Recipes/Lemon-Meltaways"
"The recipe in the magazine says 1/2 cup....seems like a lot. I do think that the 3/4 cup butter and 1 cup flour plus the cornstarch should hold together. I think the butter and sugar should be whipped until very light and fluffy before adding the flour and cornstarch. I'll put this post over on Recipes....much more traffic there and maybe we'll get answers. I have NOT made these cookies. "
"What is the correct amount of cornstarch that should be in this recipe? 1/2 cup is way too much and makes a very bitter dough. Help!"
"Is there an ingredient missing from the recipe? I can't get the mixture to stay together to shape it?"