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Iced Lemon Cookies

LauraLaura Lazar
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Makes 4-5 dozen
total time:
1 hr (10 Minutes)

Makes 4-5 dozen
total time:
1 hr (10 Minutes)
Makes 4-5 dozen
total time:
1 hr (10 Minutes)


  • 1/2 cup butter,softened
  • 1/2 cup sugar
  • 1/2 cup confectioners’ sugar
  • 1 egg
  • 1/2 cup oil
  • 1 tsp finely grated lemon peel
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 3 Tbs sugar
  • Topping:
  • 2 cups confectioners’ sugar
  • 3-4 Tbs fresh lemon juice
  • 3/4 cup coarsely chopped shelled pistachios
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  • 1

    In a large bowl, combine the butter, sugar and 1/2 cup confectioners’ sugar,beat well, mix well.Add the egg, oil and lemon peel and mix.

  • 2

    Lightly spoon the flour into a measuring cup and level it off with a knife. Add the flour,baking soda, cream of tartar and salt to the mixture; beat until it’s well blended.

  • 3

    Cover the dough with plastic wrap and refrigerate at least 2 hours for easier handling.

  • 4

    At baking time,preheat the oven to 325 degrees. Shape the dough into 1-inch balls. Place the balls 2 inches apart on ungreased baking sheets. Flatten the cookies into 2-inch rounds with the bottom of a glass dipped in sugar. Bake for 9-11 minutes or until the edges begin to set and cookies are light golden brown.

  • 5

    Remove them from the oven and cool 2 minutes. Remove the cookies from the baking sheets and transfer them to wire racks. Cool cookies 10 minute or until they are completely cooled.

  • 6

    Meanwhile, make the topping. In a medium bowl, blend the confectioners’ sugar and enough lemon juice for the desired spreading consistency.Spread the frosting onto the cooled cookies. Sprinkle the pistachios onto the frosting before it sets.

Recipe Notes

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85 calories

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