Lemon Slice Cookies

2 cups unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 to 3 large lemons
3/4 cup butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

On a sheet of waxed paper, stir together flour, baking powder and salt. From lemons, grate 1 tablespoon of zest and squeeze 2 tablespoons juice. In large bowl, with mixer at medium speed, beat butter, 1/2 cup granulated sugar and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6 inch long log. Wrap each log in waxed paper and refrigerate dough overnight. Preheat oven to 350°F. Keeping remaining log refrigerated, cut 1 log into scant 1/4 inch thick slices. Place slices, 1 1/2 inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons granulated sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.

Reviews of Lemon Slice Cookies:

1-10 of 10 reviews  

  A cookie baker in new york  May 20, 2010
Would make this again.
i love these cookies five stars

  Christmas Baker in California  Dec 1, 2009
Would make this again.
Very good cookie. Not at all dry as some have noted. You must refrigerate overnight. I've made them two Christmases running and will probably be in trouble if I don't make them again! four stars

  A cookie baker in nantucket  Aug 26, 2006
Would not make this again.
the texture of the biscuits was really crumbly and the were to dry one star

  theresa gates in Sheboygan falls WI  Nov 5, 2005
Would not make this again.
they where dry and small. not that good! three stars

  A cookie baker in Portland, OR  Jun 15, 2005
Would make this again.
Fabulous lemon cookies! Great lemon flavor and really simple to make: just remember they need to chill overnight.

I only needed 1 large lemon instead of 2-3. So, I have some left over for making these the second time. This is not a large recipe, so the yield in somewhat small but well worth it.

This was my first attempt at slice cookies and it caught my by surprise how dry the finished dough is. At first I thought I had made a mistake somewhere but then realized the dough comes together very well once you start to "mold" it into the log.

If you like real lemon flavor, I highly recommend this recipe. Give it a try, I think you'll like it!. four stars

  A cookie baker in seattle  Dec 15, 2004
Would not make this again.
The texture of the cookies was grainy and too crisp, maybe it was the extra sugar crystals on top. The flavor is really good though, but I will still look for another recipe that will be lighter and chewier. three stars

  A cookie baker in California  Dec 23, 2002
Would make this again.
These cookies were very easy and tasted great! I skipped the lemon zest
because I couldn't find my zester, and they *still* had a nice lemony taste.
Next time I think I'll double the recipe because it only makes about 4 doz. (Hint: you'll get more juice from your lemon if you microwave it for a minute before squeezing. I only used one lemon instead of the 2-3 called for, and I had juice left over.) four stars

  Regina in Houston  Dec 22, 2002
Would make this again.
WOW WOW WOW!!! These are wonderful! I wanted something to contrast all the nuts and chocolate in my other Christmas goodies, and this is it! They have just the right balance of tart and sweet. I would definitely recommend using a light colored pan (I lined mine with parchment paper) to keep them from browning on the bottom. I will definitely make these again. five stars

  A cookie baker in Ashland , Pa.  Dec 16, 2002
Would make this again.
This is a WONDERFUL recipe! Great tasting and very easy to make. I also made this using different flavorings, like rum and cherry, and rolled the logs in crushed pecans. All the variations of this recipe came out just wonderful! This is a keeper in my recipe files. five stars

   Nov 30, 2002
Would make this again.
Very easy. Tangy and delicious. five stars

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