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Lemon Stars

These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. —Jacqueline Hill, Norwalk, Ohio
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    9 dozen

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons lemon extract
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon zest
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons butter, softened
  • 3/4 teaspoon lemon extract
  • 3 drops yellow food coloring, optional
  • 3 to 4 tablespoons 2% milk
  • Yellow colored sugar, optional

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle.
  • Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
  • For frosting, in a small bowl, combine the confectioners’ sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts
1 cookie: 43 calories, 2g fat (1g saturated fat), 4mg cholesterol, 23mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 0 protein.
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