Italian Lemon Cookies
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 3 large eggs, room temperature, separated
- 2 teaspoons grated lemon zest
- 2-1/2 cups all-purpose flour
- Colored sugar
Reviews
This is a recipe for lemon shortbread. Flavor is that of shortbread with just enough lemon to notice. I would consider almost doubling the lemon zest next time. Shortbread dough isn’t easy to work into this shape unless it’s the right temperature, if too cold then the ropes break on bending them, if too warm then they don’t hold their shape. One tablespoon rolled to 6 inches also does not create a thick rope as shown in the photo, you need more dough for that. With the time consuming nature of the rolling and shaping, I found myself wondering why I didn’t just roll and cut the dough as with standard shortbread. I get that it’s a special cookie but not worth the time it takes, only to find out that the minor inconsistencies in your thicknesses and shapes cause the cookies to bake unevenly, with some spots browning before others are adequately baked. I ran out of yellow sugar midway through and used the tiniest yellow nonpareils for the last batch, this turned out to give a nice crunchy contrast to the melty shortbread texture, I’d recommend this as a suitable substitute.
Am very pleased with this recipe the whole family enjoyed them. Making the S-shape was really easy, will be making these cookies all the time now.
Very disappointed! Pulled up Italian cookies to make for the first time! And saw this recipe, looked good. Bought all the ingredients and it was a failure! I then added more flour thinking it was that and nope! Ok, now I have to find another recipe to make. Won’t share this site!
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