add to shopping list Ingredients

2 cups all purpose flour
1 cup Sugar
2-3 tbsp. Lemon Juice
1/8 tsp Baking Soda dissolved in 1/4 cup water or milk
1 Egg (beaten)
1 tbsp. baking powder
1/2 cup Shortening
2 tbsp butter
1 tbsp Lemon Peel (optional)
pinch Ground Clove (or Nutmeg)
1/4 to 1/2 cup Powdered Sugar (for glaze)

Preparation

Preheat oven to 350 degrees F. Cream together shortening, butter and sugar. Beat egg thoroughly and add to sugar mixture and mix well. Sift together dry ingredients and add to mixture. Mix fully and add lemon juice and baking soda dissolved in water. Add extra flour if necessary to get dough to consistency to be rolled out. Roll out on floured surface about 1/4 inch thick and cut with cookie cutter or small wine glass. Place on lightly greased cookie sheet or silicone baking pad. Bake 18-20 minutes. Remove from baking sheet and let cool on wire rack.

To make the glaze place 1/4 to 1/2 cup of fine powdered sugar in a small cup. Add about 2 tbsp. of lemon juice and stir with fork or chopstick until it forms a nice thick paste that is smooth. Add more lemon juice as necessary but make sure it is not too thin and watery. Drizzle over completely cooled cookies and allow glaze to set up completely before storing in airtight container.

Makes about 1 1/2 dozen medium to large size cookies.

TIP: These will make a lovely light cookie that is blond in color. If you wish, you can add a few drops of yellow food coloring to the batter to get a deeper yellow "lemony" color when baked. The same is true of the glaze, although I prefer the white glaze against the golden cookie.

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Reviews

9/17/09

Penny says:

Oh honey......these look fabulous! Nothing better than a perfect lemon cookie and a cup of tea!

9/18/09

sugarpies says:

That's so very true, Penny! BTW: Being an historical minded foodie, I love to use Darjeeling or Gunpowder teas! I've even been known to whip out block (or cake) tea from time to time. It's hard to find good teas anymore that way, though. Contrary to popular belief the tea thrown in Boston Harbor was block tea so there were huge compressed cakes of tea floating, not loose tea.

But, this is a great cookie to go with afternoon tea or just a good old glass of cold milk. It's got a wonderful texture and depending on whether you use butter or shortening you can make it denser and more moist (butter) or lighter and more crisp (shortening).

11/10/11

CherryPie says:

I loved these cookies, but rolling them out with a rolling pin was definitely NOT successful. I suggest Just rolling them into balls with your hands, leaving 2 inches between each cookie on the sheet. They'll fall into perfect rounds once heated. That will be two less utensils dirtied, and lovely cookies to boot!

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