Lemon Tea Cookies
Total TimePrep: 25 min. + chilling Bake: 10 min./batch + cooling
Makesabout 4-1/2 dozen
Delicious! A shortbread cookie that packs a lemony punch! Personally, I don't think it needs the walnuts, but to each his own. I would definitely make these again.
Every year I put together a box of cookies for our neighbours and family members. I found these in a taste of home cookie book I received several years ago and fell in love with the buttery lemon taste. I'm happy to say these cookies are once again included in my cookie box
I haven't made these yet, but am answering plj69 below. Substitute Splenda for Sugar in cookie (or do 1/2 and 1/2). Since it is a shortbread, it won't need the sugar to "raise". In the filling, use 1 1/2 cups Splenda along with 4 Tablespoons Corn Starch. It will substitute for the powdered sugar. It may be a little more runny, so you may need to lessen the amount of lemon juice (could substitute a little lemon extract to bring out the lemon flavor in place of some of the juice)
Need sugar free recipe for these lemon cookies. Any ideas. Original are great.
These are really great, My daughter loves lemon so these were a hit
These cookies are simply delicious, and worth the effort. The recipe is excellent as is; for my second go-round, I ground up a teaspoon of dried lavender and mixed it in with the flour—just for something a little bit different. These actually get better after sitting in a cookie tin for a couple of days!
I made these cookies for a bridal shower and the ladies loved them. The only thing I did differently was to use lemon curd between the cookies instead of the filling in the recipe.They are delicious.
These look really scrummy ! Thankyou Phyllis.
My favourite. They will literally melt in your mouth. I put the dough in saran wrap, shape a log, and then put in fridge for a couple hours before slicing. To save time, I just ice the cookies instead of making sandwiches. Note: I found these taste better and last longer if kept in the fridge.