Yield
Makes 7 dozen

How to Make It

Step 1

Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.

Step 2

Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.

Step 3

Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.

Step 4

Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets.

Step 5

Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.

Step 6

Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.

Step 7

Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.

Step 8

Lemon-Poppy Seed Cookies: Add 2 teaspoons poppy seeds; proceed with recipe as directed.

Step 9

Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.

Chef's Notes

You can freeze this simple dough up to two months.

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