Cook Time: 12 minutes
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- dash of salt
- 1 1/2 cups sugar
- 3/4 cup (6 ounces) butter, room temperature
- 1 large egg
- 1/4 cup lemon juice
- 2 tablespoons finely grated lemon peel
Preparation:
In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.
Preheat the oven to 375°.
Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices
lightly with remaining sugar and place on an ungreased baking sheet.
Bake until lightly browned around the edges, about 12 minutes. Cool the
cookies on a rack and store in an airtight container.
Makes about 5 to 6 dozen lemon icebox cookies.
More Lemon Cookies
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Lemon Cookies with Lemon Icing
Lemon Spritz Cookies
Lemon Wafer Cookies
Lemon Poppyseed Cookies
Lemon Poppyseed Cookies
Lemon Squares
Lemon Dessert Recipes
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Candy Recipes
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