lip smacking lemon cookies

lip smacking lemon cookies

4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 106.7
  • Total Fat: 4.1 g
  • Cholesterol: 18.9 mg
  • Sodium: 50.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.4 g

View full nutritional breakdown of lip smacking lemon cookies calories by ingredient



Number of Servings: 24

Ingredients

    1/2 c butter, softened
    1 c sugar
    1 egg
    2 tbsp lemon juice
    2 tsp grated lemon peel
    2 c flour
    1 tsp baking powder
    dash ground nutmeg

Directions

beat butter in large bowl with electric mixer at medium speed until smooth. add sugar, beat until well blended, add egg, lemon juice and peel, beat until well blended
combine flour, baking powder, salt and nutmeg in large bowl. gradually add flour mixture to butter mixture at low speed, blending well after each addition.
shape dough into 2 logs, each about 11/2 inches in diameter and 61/2 inches long.wrap each log in plastic wrap. refrigerate 2 to 3 hours or up to 3 days.
preheat oven to 350F. grease cookie sheets. cut logs into 1/4 inch thick slices, place 1 inch apart on cookie sheets.
bake about 15 minutes or until edges are light brown. transfer to wire rack to cool.. store in an airtight container.
2 cookies is one serving


Number of Servings: 24

Recipe submitted by SparkPeople user SASSYGIRL4EVER.

TAGS:  Desserts |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I used margarine since I was out of butter. But will use butter next time. Otherwise a great and simple recipe.
    I made them half the size, that way a serving is 4 pieces ( just playing with my mind) 😉     - 7/8/19


  • no profile photo

    Incredible!
    Follow the recipe and these are delicious. Sorry, but it irks me when someone substitutes a bunch of ingredients and then gives a recipe a low rating. You aren't rating the actual recipe, but rather your changes. These are light, crispy, tasty, addictive cookies! I will make them again! - 10/24/12


  • no profile photo

    O.K.
    I made it substituting butter-flavor Crisco for the butter, Splenda for 1/2 the sugar, and whole wheat flour for the regular flour. Since they are not terribly sweet, when they came out of the oven, I pressed a little sprinkle of regular sugar into the tops before they cooled (approx. 2 tbsp total). - 11/25/08


  • no profile photo

    Incredible!
    I made the dough last night. It was nice to just slice and bake today. They are a crisp light cookie. We have enjoyed them with a cup of hot tea on this rainy night. I will bake them again. - 11/6/08