These were so easy to make, and added a nice diversity to my usual holiday cookie making. I do think the lemon flavor could be stronger. If you didn't know they were a lemon cookie you might miss the lemon flavor. I added the lemon glaze after tasting my first batch. It adds the perfect amount of lemon flavor and dresses the cookie up too. I will be making these again!
Lemon Icebox Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.
- Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
- Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets.
- 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.
- Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
- Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
- Lemon-Poppy Seed Cookies: Add 2 teaspoons poppy seeds; proceed with recipe as directed.
- Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.
You can freeze this simple dough up to two months.
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