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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


c. butter, softened
c. sugar
powdered sugar
1 egg
1 tsp grated lemon peel
2 c. flour
tsp baking soda
tsp salt
cream of tarter
3 TBSP sugar
2 c. powdered sugar
3 to 4 TBSP fresh lemon juice
c. coarsely chopped shelled pistachios or additional lemon peel

Combine butter, c. sugar and 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 325. 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 325 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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