Lemon Icebox Cookies

"This recipe is really an old fashioned kind of cookie. It’s really easy to prepare and you can even freeze the dough for a month or two before baking. The cookies also freeze well after baking. I usually sub Splenda sugar and brown sugar for the regular and they come out a little on the dry side but still very good. I used the zest of a whole lemon and the juice from a big lemon -- nice and lemony. You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough. Perfect for summer or for a Christmas cookie tray."
 
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photo by Nancy G. photo by Nancy G.
photo by Nancy G.
Ready In:
22mins
Ingredients:
9
Yields:
6 dozen cookies
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ingredients

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directions

  • Beat butter and both sugars with an electric mixer until fluffy.
  • Add eggs, one at a time, and beat well after each addition.
  • Add grated peel and lemon juice and bleat until well blended.
  • Add flour, baking soda and salt to butter mixture, beating until just blended.
  • Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
  • Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
  • Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
  • Bake at 350º for 12 to 14 minutes until edges are lightly browned.
  • Remove to wire racks to cool.
  • Store in an airtight container or freeze.

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