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Lemon Oatmeal Cookies

My grandmother always made these cookies for us for Christmas, and now I have inherited that task. I make them throughout the year because I enjoy baking a lot. With rich cream cheese in the dough and the sugary almond topping, a batch doesn’t last long at our house!
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    4-1/2 dozen

Ingredients

  • 1 cup butter-flavored shortening
  • 3 ounces cream cheese, softened
  • 1-1/4 cups sugar
  • 1 large egg yolk
  • 2 teaspoons grated lemon zest
  • 1 teaspoon lemon extract
  • 1-1/3 cups all-purpose flour
  • 1-1/3 cups quick-cooking oats
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 large egg
  • 1 large egg white
  • Sugar
  • 1/2 cup sliced almonds

Directions

  • In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
  • Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds.
  • Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts
1 each: 83 calories, 5g fat (1g saturated fat), 10mg cholesterol, 29mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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