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Double Lemon Delights

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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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.

Reviewer: Maria
Made these for Christmas for my nieces' and nephews' cookie platter gifts. These simple cookies were a hit! I have to admit - in the rush to get all of my cookie varieties done - failed to divide the lemon zest, and I mixed in all of it into the cookie batter. Whoops! But that didn't seem to ruin the taste for my lemon-loving nieces and nephews. Also, I made smaller versions using a mini ice cream scoop (about 1 oz. portions), and adjusted my oven temp to 350?. They were baked on the middle rack on parchment-lined cookie sheets for about 8-9 minutes, until the bottoms were browned and the tops were set and golden in color. I did not bother flattening them with a sugar-coated glass either. After they cooled, I briefly dipped the tops in the lemon glaze and sprinkled them with yellow sanding sugar. I will be making these again as the kids requested them for next year's holiday cookie platters!


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