↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 tsp grated lemon rind
2 tbsp fresh lemon juice
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended. Divide dough into 3 equal portions; roll each portion on wax paper to a 12 inch log. Cover and chill 8 hours.
Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets. Bake at 350 for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
VARIATIONS: Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
Lemon-Poppy Seed Cookies: Add 2 tsp poppy seeds; proceed with recipe as directed.
Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.
NOTE: You can freeze this simple dough up to two months: Makes 7 dozen
view more member recipes
LEMON ICEBOX COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 tsp grated lemon rind
2 tbsp fresh lemon juice
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended. Divide dough into 3 equal portions; roll each portion on wax paper to a 12 inch log. Cover and chill 8 hours.
Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets. Bake at 350 for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
VARIATIONS: Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
Lemon-Poppy Seed Cookies: Add 2 tsp poppy seeds; proceed with recipe as directed.
Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.
NOTE: You can freeze this simple dough up to two months: Makes 7 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Icebox Cake
by sgre52160
1 lemon cake mix 2 cans sweetened condensed milk 1/2 cup fresh lemon juice 1 (12 oz) container whipped topping Bake the cake in 2 layers as directed on pkg. When cake is cooled, slice each layer
by sgre52160
1 lemon cake mix 2 cans sweetened condensed milk 1/2 cup fresh lemon juice 1 (12 oz) container whipped topping Bake the cake in 2 layers as directed on pkg. When cake is cooled, slice each layer
Lemon-ginger Icebox Cake
by sgre52160
1 box ginger snaps 2 8 ounce containers marscarpone 1 12 ounce lemon curd 2 cup heavy cream zest of 2 lemons (separated) 5 tablespoon sugar (separated) 2 tablespoon candied ginger 2 cup heavy
by sgre52160
1 box ginger snaps 2 8 ounce containers marscarpone 1 12 ounce lemon curd 2 cup heavy cream zest of 2 lemons (separated) 5 tablespoon sugar (separated) 2 tablespoon candied ginger 2 cup heavy
Lemon Curd Icebox Cake
by sgre52160
1 pkg plain lemon or yellow cake mix 1 1/3 cups water 1/3 cup lemon curd 1/3 cup vegetable oil 3 large eggs Topping: 1 cup heavy whipping cream, chilled 1 tbsp confectioners sugar 2/3 cup, a
by sgre52160
1 pkg plain lemon or yellow cake mix 1 1/3 cups water 1/3 cup lemon curd 1/3 cup vegetable oil 3 large eggs Topping: 1 cup heavy whipping cream, chilled 1 tbsp confectioners sugar 2/3 cup, a
Tennessee Icebox Cookies
by sgre52160
3 cups flour 1 tsp baking soda 1/4 tsp salt 1 cup unsalted butter, softened 2 1/2 cups firmly packed light brown sugar 1 tbsp vanilla extract 2 large eggs 1 cup coarsely chopped sliver
by sgre52160
3 cups flour 1 tsp baking soda 1/4 tsp salt 1 cup unsalted butter, softened 2 1/2 cups firmly packed light brown sugar 1 tbsp vanilla extract 2 large eggs 1 cup coarsely chopped sliver
Icebox Butter Cookies
by sgre52160
3 cups flour 1 cup confectioners sugar 16 tbsp cold unsalted butter 1/2 tsp kosher salt 4 large egg yolks 1 tsp pure vanilla extract Sanding sugar for decorating In a bowl of food pro
by sgre52160
3 cups flour 1 cup confectioners sugar 16 tbsp cold unsalted butter 1/2 tsp kosher salt 4 large egg yolks 1 tsp pure vanilla extract Sanding sugar for decorating In a bowl of food pro
view more member recipes