Slice 'n' Bake Lemon Gems Recipe

4.5 43 34
Slice 'n' Bake Lemon Gems Recipe
Slice 'n' Bake Lemon Gems Recipe photo by Taste of Home
Publisher Photo

Slice 'n' Bake Lemon Gems Recipe

Read Reviews
4.5 43 34
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
Recommended: Lemonade Desserts
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

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

Directions

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.
Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm.
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.
In a small bowl, mix icing ingredients; spread over cookies. Let stand until set. Yield: about 2 dozen.
Originally published as Slice 'n' Bake Lemon Gems in Taste of Home April/May 2008, p39

Nutritional Facts

1 cookie: 117 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

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  • 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 sugar or nonpareils
  • ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  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 colored sugar. Wrap in plastic; 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. Let stand until set. Yield: about 2 dozen.
Originally published as Slice 'n' Bake Lemon Gems in Taste of Home April/May 2008, p39

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Reviews forSlice 'n' Bake Lemon Gems

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MY REVIEW
cherylemarkovic User ID: 3543941 278999
Reviewed Dec. 10, 2017

"One of my favorite cookies! Always perfect ??"

MY REVIEW
atasteoftime User ID: 6715709 278979
Reviewed Dec. 9, 2017

"Very disappointed. Followed the recipe to a tee. I got 23 not 24 of them and half of them fell apart. Definitely melt in your mouth and need the icing but too much waste as they were too thin. Maybe if they were thicker, they would stay in one piece. Sorry to say but a waste of my time as I cannot serve or give them away."

MY REVIEW
sydcod User ID: 8984615 278711
Reviewed Dec. 4, 2017

"Fantastic! The lemon juice and zest are so fresh."

MY REVIEW
2124arizona User ID: 845443 268147
Reviewed Jun. 20, 2017

"The lemon flavored goodies are great anytime of year!!"

MY REVIEW
justmbeth User ID: 1196484 240631
Reviewed Dec. 30, 2015

"The family loved the flavor of these cookies. The color was a welcome addition on the Christmas cookie tray."

MY REVIEW
aug2295 User ID: 4631582 240153
Reviewed Dec. 24, 2015

"Melt in your mouth like a butter cookie but the lemon adds a touch of tartness."

MY REVIEW
LeslieH User ID: 191346 239103
Reviewed Dec. 9, 2015

"An easy recipe to make. I have to agree with TriciaAG. I too would leave off the coloured sugar. I think it looks nice around the edge, but detracts from the tartness of the lemon glaze, which is great. I think I would also make them just a tad thicker."

MY REVIEW
JulieS211 User ID: 5434916 238559
Reviewed Dec. 1, 2015

"I love these cookies--they really are gems! Full of flavor and beautiful on a holiday cookie platter. I match the color of the sorinkles I roll the dough in to the colors of the holiday we're celebrating."

MY REVIEW
ms11145 User ID: 1604521 236782
Reviewed Nov. 5, 2015

"I love serving these cookies as they are so pretty and dainty."

MY REVIEW
TriciaAG User ID: 8247097 225615
Reviewed Apr. 29, 2015

"I will leave off the rolled in sprinkles step next time, I don't think they added anything, but the glaze does, and everyone enjoyed them at our Easter dinner."

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