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Lemon Icebox Cookies

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  • Prep Time 1 hr 15 min
  • Total Time 9 hr 15 min
  • Servings 72

These delicious lemon cookies provide a wonderful addition to your dessert table.

Ingredients

3 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
1
cup granulated sugar
1
cup packed light brown sugar
2
eggs
1
teaspoon grated lemon peel
2
tablespoons fresh lemon juice

Directions

  • 1 In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
  • 2 Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
  • 3 Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
  • 4 Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.

Expert Tips

Cooled cookies can be frozen in freezer containers up to 2 months.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
,
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
50mg
50%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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