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
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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