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Lemon Slice Cookies

Lemon Slice Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4 stars stars based on 16 reviews
  •   79% would make this again
  • Review this recipe  Read reviews
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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 350F. 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.

Note: Photo courtesy of Susan, who added the pretty yellow sprinkles to hers!

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Reviews of Lemon Slice Cookies:

1-5 of 16 reviews   Next >>

  Rachael in Texas  Dec 12, 2018
Would make this again.
I added 5-6 tablespoons of lemon juice, 1/2 the called for amount of zest (very fine) and doubled the vanilla. after overnight in fridge add half hour in the freezer, slice with warm knife. combine sugar,cinnamon and/or cocoa powder to sprinkle on top. 3 stars

  Susan  Dec 8, 2012
Would make this again.
These were good, but I increased the lemon juice to about 4 tablespoons. Without the extra juice the dough was way too crumbly. They also definitely need the overnight in the fridge to firm up enough to slice, so don't rush that part of the recipe. I also added yellow sprinkles, just for fun! 4 stars

  Roseann in New Jersey  Jan 22, 2012
Would make this again.
I love, love, love this cookie recipe. So easy to make. So delicious. 5 stars

  Shannon  Dec 19, 2011
Would not make this again.
1st batch all melted together in the oven and was unable to use despite following recipe exactly. 2nd batch crumbled when slicing even after sitting in fridge for over 24 hours. Would not recommend. 1 star

  A cookie baker  Sep 29, 2011
Would make this again.
I'm totally confused why this recipe lists 2 to 3 large lemons and then uses 1 Tablespoon of zest and 2 Tablespoons of juice- I don't need 2 or 3 lemons to do this. Am I to make lemonade with the rest of the lemons or perhaps a lemon pie?? 5 stars

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