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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Iced Lemon Cookies Recipe

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This recipe for Iced Lemon Cookies is from The Bethany Fern Nell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. butter, softened
½ c. sugar
½ powdered sugar
1 egg
½ c.oil
1 tsp grated lemon peel
2¼ c. flour
½ tsp baking soda
¼ tsp salt
½ cream of tarter
3 TBSP sugar
Icing:
2 c. powdered sugar
3 to 4 TBSP fresh lemon juice
¾ c. coarsely chopped shelled pistachios or additional lemon peel
Directions:
Directions:
Combine butter, ½ c. sugar and ½ c. powdered sugar; beat well. Add egg, oil and lemon peel, mix well. Lightly spoon flour into measuring cups; level off. Add flour, soda, salt and cream of tarter to sugar mixture, beat until well blended. Cover dough with plastic wrap and refrigerate 2 hours for easier handling. Heat oven to 325º. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar. Bake at 325º for 9-11 minutes or until cookies are light golden brown. Cool 2 minutes and remove to wire racks. Meanwhile in small bowl, blend 2 c. powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle with pistachios or lemon peel before frosting sets.
Number Of Servings:
Number Of Servings:
5 dozen
Personal Notes:
Personal Notes:
These are SO good! I have made them for many Christmas seasons since 2006 and in April 2020 for you kids when you were all home working during quarantine. I so enjoyed that time and making treats to bring you for an afternoon snack!

 

 

 

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