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Lemon Cookies with Lemon Icing

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By , About.com Guide

These refrigerator cookies are made with lemon and pecans, then frosted with a simple lemon icing.

Ingredients:

  • 2 cups ground pecans
  • 2 eggs, beaten
  • 1 teaspoon lemon extract
  • 2 cups sugar
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • lemon icing, below

Preparation:

Using hands, mix together the ground pecans, beaten eggs, lemon extract, sugar, flour, and salt. Shape into 2 rolls about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill for several hours. Cut into slices about 1/8-inch thick and place on greased cookie sheets. Bake lemon cookies in a preheated 325° oven for about 8 minutes.
Brush lemon cookies with lemon icing while still hot.
Makes about 4 to 5 dozen lemon cookies.

Lemon Icing

  • 2 cups confectioners' sugar
  • 1 teaspoon grated lemon rind
  • lemon juice
  • yellow food coloring, optional
Sift confectioners' sugar into a mixing bowl; add grated lemon rind, a little food coloring, if used, and enough lemon juice to moisten to spreading or brushing consistency.

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Lemon Squares

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1 out of 5 1 out of 5
Something is missingFebruary 25, 2008By GStahlman
"There's something missing from this recipe. Two eggs are not enough liquid to hold the dough together. I managed to use the plastic wrap to work this crumbly dough into a log, then refrigerated it but it was not sliceable. It crumbled into its original sawdust state. So I Paula Deened it: I added a stick of butter. The resulting cookies had a crispy edge and chewy middle. (I also increased the oven temp to 400 because they were taking 20 minutes to bake at 325.) They tasted great (very lemony) but might taste differently depending on what you add to hold the dough together."
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