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Double Lemon Delights

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: Makes 1 dozen (4-inch) cookies
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, softened
3/4 cup granulated sugar
1 egg
2 tablespoons grated lemon peel, divided
1 teaspoon vanilla extract
Additional sugar

1 cup confectioners' sugar
4 to 5 teaspoons lemon juice

1. Preheat oven to 375°F (190°C).

2. Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture on low speed until blended.

3. Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional sugar.

4. Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.

5. Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.

Makes about 1 dozen (4-inch) cookies.

Date: October 12, 2004


Reviewer: Becca
These cookies had a very strange flavor that I didn't like very much. My dad did, though.

Reviewer: Renee
This is a lovely lemon shortbread cookie. It's nice and flaky, a great treat. Easy to make and enjoy! It melts in your mouth.

Reviewer: Maysan
I tried this last Saturday and the taste is very good. I will try adding orange peel next time, I believe the taste will be much better.


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