Slice 'n' Bake Lemon Gems Recipe

4.5 40 32
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 40 32
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
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.

  • 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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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."

MY REVIEW
JeanFerguson User ID: 7365285 100959
Reviewed Jan. 18, 2014

"Great cookies. I'm generous with the lemon, and everyone (except lemon haters) love these"

MY REVIEW
ajw84 User ID: 7207689 209860
Reviewed Mar. 31, 2013

"The icing is the best part of this recipe and I would use it on another sugar cookie recipe, but these cookies are too dry...almost like a tasteless shortbread."

MY REVIEW
Jolena User ID: 87898 113359
Reviewed Mar. 26, 2013

"These lemon Slice 'n' bake cookies are quick and easy to mix and bake. I left my roll of dough in the refrigerator over night and then divided the roll in thirds before baking. I used three different colors of sugar for Easter and they were so very pretty.

Next time I would double the dough and also cut them a little thicker so they are not quite so fragile.
I took them to a church bake sale. Everyone thought they were delicious and lemony...esp. the yummy lemon glaze."

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