Mean Chef's Lemon Lemon Cookies

READY IN: 32mins
Recipe by newspapergal

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 1, 2004.

Top Review by Jennifer Miller

This recipe is a little involved, but well worth it. I used it to make a sandwhich cookie. For the filling I used 8 oz. cream cheese, 1 box powdered sugar, 2 tsp. lemon extract, and 3/4 c. seedless raspberry jamb. The result was an awesome lemon-raspberry sandwhich cookie.

Ingredients Nutrition

Directions

  1. Sift flour with baking powder, baking soda and salt.
  2. In large bowl of electric mixer, cream butter and sugar,add egg and beat on medium speed until light and fluffy.
  3. At low speed, beat in sour cream, lemon extract and grated lemon zest until smooth.
  4. Gradually add flour mixture, beating until well combined.
  5. Form dough into a ball, wrap in foil and refrigerate overnight.
  6. Divide dough into 4 parts.
  7. Refrigerate until ready to roll out.
  8. On floured surface roll dough, one part at a time, 1/4-inch thick.
  9. Using a 2 to 3-inch cookie cutter or glass, cut out cookies.
  10. Use a spatula to carefully pick up and place cookies on a parchment lined sheet pan 2 inches apart.
  11. Lightly brush cookies with lemon juice and sprinkle with additional sugar.
  12. Bake in preheated 375-degree oven for 10-12 minutes until golden brown.
  13. Do not overcook.
  14. Remove cookies to wire rack to cool completely.
  15. Bake each portion completely before rolling another batch.

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