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.
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.
Aryeeka's Review
This is my family's stand-by -- these are wonderful! They are gone so quickly, and are healthy, too! Healthy as a cookie can be, anyhow :)
Amerylla's Review
Great cookie! I like making and freezing the rolls, that way I am 20 min from fresh cookies for unexpected company. I think they are almost better after the dough has been frozen for a couple of weeks. I tried a powdered sugar and lemon juice glaze on one batch for a bit brighter lemony flavor. I prefer without and it's more of a butter cookie but my roomie prefers with the glaze.
LovRae's Review