Total Time
55mins
Prep 15 mins
Cook 40 mins

I made these cookies for Stephen and Kelly to sell at their lemonade stand. Gee, how long ago was that now? ;) They were gone in a flash. Tart and sweet, all at the same time. Brings back wonderful memories. (These are slightly different from some others here on Zaar.)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Cream together butter and shortening.
  3. Add sugar and beat until fluffy.
  4. Add egg, lemon juice and rind.
  5. Combine the remain ingredients together and gradually add to the creamed mixture. Blend well.
  6. Form dough into 1-1/4” balls. Press lightly.
  7. Bake for 10 - 12 minutes. Sprinkle with sugar and cool.
Most Helpful

4 5

A good cookie. It came out slightly crispy, but still a little soft in the middle. I didn't have a lemon to zest (usually don't), so will use 2 tsp lemon juice next time. I was going to take a picture, but the kids got to the cookies first.

5 5

Simple, delicious recipe. Of course I had to mess with it. I used 1/3 cup butter and omitted the shortening. I doubled the lemon juice and zest, and added 1/3 cup blueberries. The blueberries should have made up for the lost volume from the shortening, but I only ended up with 20 cookies. I'll make the balls on the small side next time! These held up great in the fridge and had a lovely texture. YUM!

4 5

These were very good little cookies. I really liked the texture and they were so pretty. I was hoping for more lemon flavor, and even added double the lemon juice. I will make these again - they were simple - but perhaps a little lemon flavored icing next time. Thanks for posting!