Lemon Cutouts Recipe
Lemon Cutouts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My grandmother passed away when I was 5 years old, so I treasure this recipe of hers. Grated lemon peel adds a refreshing flavor that makes these cookies stand out from other butter cookies.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon grated lemon peel
  • Colored sugars

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon peel; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour.
Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Lemon Cutouts in Best of Country Cookies 1999, p48

Nutritional Facts

2 each: 120 calories, 5g fat (3g saturated fat), 25mg cholesterol, 77mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon grated lemon peel
  • Colored sugars
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon peel; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour.
  3. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Lemon Cutouts in Best of Country Cookies 1999, p48

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