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Slice 'n' Bake Lemon Gems

 Slice 'n' Bake Lemon Gems
Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) —Delores Edgecomb, Atlanta, New York
28 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 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 nonpareils
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel


  • In a small bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in lemon peel. Combine flour and cornstarch;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 1 hour or until easy to handle.
  • Shape into a 1-3/4-in.-diameter roll; roll in nonpareils. Wrap in
  • plastic wrap. Refrigerate for 2-3 hours or until firm.
  • Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1
  • in. apart on ungreased baking sheets. Bake 9-11 minutes or until set
  • and edges are lightly browned. Cool 1 minute before removing to wire
  • racks to cool completely.
  • In a small bowl, combine icing ingredients. Spread over cookies.
  • Yield: 28 cookies.

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Slice 'n' Bake Lemon Gems (continued)

Nutritional Facts: 1 cookie equals 102 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.