Lemon Delights




2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 granulated sugar
1 egg
2 Tablespoons grated lemon peel, divided
1 teaspoon vanilla

1/2 cup powdered sugar
4-6 teaspoons lemon juice


Preheat oven to 375ºF

Combine flour, baking powder and salt in small bowl, set aside.

Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.

Beat in egg, 1 Tablespoon lemon peel and vanilla until well blended.
Gradually beat in flour at low speed until blended.

For large cookies, drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional sugar

For small cookies, scoop 1 tablespoon of dough, round by hand into a ball and place on cookie sheet 2 inches apart.

Or use cookie press for thinner, crisper cookies - press out shapes onto cookie sheet 1/2 inch apart.

For larger cookies: Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheet 2 minutes, transfer to wire racks. Cool completely.

For small cookies: Bake 8 to 10 minutes or until edges are golden brown. Transfer immediately to wire racks. Cool completely.

Combine powdered sugar and lemon juice to taste and desired consistency - add more lemon juice for tarter icing. Stir in remaining lemon peel.

Pipe or brush icing over cookies. Let stand until icing is set.

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