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Lemon Icebox Cookies

Lemon Icebox Cookies

These easy lemon icebox cookies are delicious and oh-so-easy to customize with your favorite flavors, from almond and poppyseed to pecan and coconut.

Southern Living DECEMBER 2002

  • Yield: Makes 7 dozen

Ingredients

  • 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

Preparation

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.

Note:

You can freeze this simple dough up to two months.

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