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Lemon Lover’s Cookies

This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them—mine always are!—Virginia Dillard, Whitmire, South Carolina
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    About 3-1/2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon grated lemon zest
  • LEMON FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • Additional grated lemon zest, optional

Directions

  • In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well.
  • Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.
  • Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely.
  • In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 74 calories, 5g fat (3g saturated fat), 12mg cholesterol, 37mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fat, 0.500 starch.

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