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.
READY IN: 22mins
YIELD: 6 dozen cookies
UNITS: US
INGREDIENTS
Nutrition- 1
- 1cup sugar
- 1
- 2large eggs
- 1teaspoon grated lemon peel
- 2tablespoons fresh lemon juice
- 3 1⁄2cups flour
- 1teaspoon baking soda
- 1⁄2teaspoon salt
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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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