Name: Lemon Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 12-15 cookies
Ingredients: 175 g plain flour; 1 lemon, zest of, finely grated; 110 g butter, soft; 50 g sugar

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Recipe by Sarah_Jayne

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I made these lemon cookies for my Christmas cookie tray this year. They are a light a delicate cookie with a texture a bit like shortbread. I cut them into various shapes, including people and made them a bit like 'lemon bread men'. The recipe originally came from the UK TV cook Rachel Allen. I originally posted this trying to convert from grams to ounces and it was too confusing. So, I have put it back to grams :)

Ready In:: 18mins
Yields:
Units:

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ingredients

175 g plain flour
1 lemon, zest of, finely grated
110 g butter, soft
50 g sugar

directions

Preheat the oven to 350 degrees.
Put the flour and lemon zest into a mixing bowl and rub in the soft butter.
Add the sugar and bring the whole mixture together to form a stiff dough. Don not add any water, however tempting.
Roll out the dough to about 1/2 cm thickness and cut into shapes with a cookie cutter.
Place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color.
Remove from the oven and cool on a wire rack.

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RECIPE MADE WITH LOVE BY

@Sarah_Jayne

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@Sarah_Jayne

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"I made these lemon cookies for my Christmas cookie tray this year. They are a light a delicate cookie with a texture a bit like shortbread. I cut them into various shapes, including people and made them a bit like 'lemon bread men'. The recipe originally came from the UK TV cook Rachel Allen. I originally posted this trying to convert from grams to ounces and it was too confusing. So, I have put it back to grams :)"

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review by Joanne d.

4/14/2014

These were delicious and SO quick and simple to make! I added in a squirt of lemon juice and a drop of vanilla essence, and used a combination of buckwheat and coconut flour to make them gluten free. YUM!

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review by JDame

5/17/2011

Very good. I found them a bit crumbly, but that is likely because I softened the butter too much. :-) On the bright side, it meant I could just squish them into little circles and bypass the rolling and cutting! I also squeezed a little extra lemon juice in there and sprinkled with powder sugar... shhhh. ;-)

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photo by wicked cook 46

9/3/2009

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review by wicked cook 46

9/3/2009

I think it would of been better using the grams. I had to guess at the 3 7/8 ounces LOL and I was using a scale LOL. But they turned out . Very delicate and crisp cookie. I topped them with a lemon frosting for extra lemon zip. I like that they make a small batch . Could you repost the recipe with the grams ?? I will make these again. Made for Everyday is a Holiday

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review by DrGaellon

12/3/2008

6 1/4 ounces plain flour = 1 cup plus 7 tbsp (1Â½ cups less 1 tbsp) 3 7/8 ounces butter, soft = 1/2 cup (1 stick) 1 2/3 ounces sugar = 1/4 cup (using granulated white sugar)

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