Prep 45 mins
Cook 10 mins
This is my adopted recipe as of Feb 2005. I made these today and found very good. A very delicate cookie. I didn't leave enough room between the cookies in the first batch and they ran into each other when baking. They still taste good. The original poster describes below where she got the recipe. The Lemon Lovers Cookbook The Chicago Sun-Times Peg Bailey has a passion for lemons. Having lived all over the world, Bailey is able to cull the best national dishes from places such as Greece, Malta, England, and her home in Virginia for The Lemon Lovers Cookbook. The recipes are never overly complicated, and most are ideal for weekday cooking. Exotic fare such as Aegean shrimp and caviar mousse exist peacefully with all-American staples such as carrot cake and lemon bars. Easy Refrigerator Lemon Cookies These cookies are great in the summer with a bowl of fresh fruit. Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.
- Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
- Add the butter.
- Process until fluffy.
- Scrape down the bowl.
- Add the flour, baking soda and salt. Process briefly until mixed.
- Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
- Refrigerate until firm.
- Preheat the oven to 350°.
- Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
- Do not overbake.
These have the most delicious light, delicate taste and texture. I made the dough into 3 rolls and have 2 in the freezer ready for when I want a quick batch of fresh baked cookies.
Did this for a desert and coffee night. Made them a week ahead and put them in the freezer. Tasted as though they just came out of the freezer. Will do these again. Thanks
The cookies themselves were kind of dry... The dough was crumbly and hard to work with, but I put it in the freezer for a while and that helped. I iced them with a lemon icing (2 cups powdered sugar, a few T. lemon juice to taste) and they were pretty good. I don't think the cookies would have been nearly as good without the glaze.