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Slice 'n' Bake Lemon Gems Recipe
Slice 'n' Bake Lemon Gems Recipe photo by Taste of Home

Slice 'n' Bake Lemon Gems Recipe

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4.5 33
Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:28 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 28 servings

Ingredients

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

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.

Directions

  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 nonpareils. 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. Yield: 28 cookies.
Originally published as Slice 'n' Bake Lemon Gems in Taste of Home April/May 2008, p39

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.

Sweet White Wine

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

Reviews for Slice 'n' Bake Lemon Gems

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 18, 2014

"Great cookies. I'm generous with the lemon, and everyone (except lemon haters) love these"

MY REVIEW
Reviewed Mar. 31, 2013

"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."

MY REVIEW
Reviewed Mar. 26, 2013

"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."

MY REVIEW
Reviewed Apr. 20, 2012

"* 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."

MY REVIEW
Reviewed Apr. 16, 2012

"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."

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