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Iced Lemon Cookies
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Rating: 5.0/5 (3 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: French
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 299
% Daily Value**
Total Fat 9g
13%
Saturated Fat 5g
7%
Unsaturated Fat 1g
Cholesterol 84mg
28%
Sodium 32mg
1%
Total Carbohydrate 53g
18%
Dietary Fiber 1g
2%
Sugars 36g
Protein 4g
Vitamin A  6%Vitamin C  2%
Calcium  7%Iron  7%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Iced Lemon Cookies

Recipe Tags: Cookie Recipes

Date Added: February 04, 2012

Ingredients:

3 Eggs at room temperature
1/2 Cup Sugar
1 Tablespoon Butter or margarine
2 Tablespoons Lemon Juice fresh
1 Teaspoon Lemon peel, grated
2 Teaspoons Baking Powder
3 Cups Confectionery Sugar sifted
2 Cups All-Purpose Flour
2 Teaspoons Extract Of Vanilla
6 Tablespoons Unsalted Butter room temperature
2 Tablespoons Water (or more)
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Directions:

1. FOR COOKIES: Preheat oven to 350F.

2. Line 2 baking sheets with foil.

3. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended.

4. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled).

5. Continue beating 1 minute. Combine flour and baking powder in small bowl.

6. Add to butter mixture and stir to form soft sticky dough.

7. Spoon dough into pastry bag fitted with 3/8-inch-wide round tip.

8. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart.

9. Using fingertips dipped into water, press ends of each ring together into smooth ring.

10. Bake until golden brown, about 20 minutes.

11. Meanwhile, prepare icing. FOR ICING: Melt butter in heavy medium saucepan over low heat.

12. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through.

13. Thin with more water if icing is too thick to brush.

14. Remove cookies from oven. Immediately brush warm icing over hot cookies.

15. Cool iced cookies on sheets 2 minutes.

16. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.

Comments on Iced Lemon Cookies Recipe:

Posted by a Visitor - March 25, 2012
We thought the icing should be a little more lemony, so instead of adding a bit more water to the icing, we added a bit more lemon juice.
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Dietary Notes:
This recipe is low-sodium with 31.58mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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