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Lemon Cookies with Lemon Icing

User Rating 1 Star Rating (2 Reviews)


These refrigerator cookies are made with lemon and ground pecans, then they're frosted with a simple lemon icing. Grind pecans with a food processor.


  • 2 cups ground pecans
  • 2 large eggs, beaten
  • 1 teaspoon lemon extract
  • 2 cups sugar
  • 2 cups all-purpose flour, about 9 ounces
  • 1/4 teaspoon salt
  • lemon icing, below


Using hands, mix together the ground pecans, beaten eggs, lemon extract, sugar, flour, and salt. Work with hands until the mixture holds together. The mixture will be dry at first.

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.

More Lemon Cookies and Bars
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Lemon Blueberry Chess Squares
Lemon Cookies with Raisins
Lemon Butter Cookies
Easy Lemon Cookies
Lemon Cookies with Lemon Icing
Lemon Wafer Cookies
Lemon Squares

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Missing ingredient, Member dliner

I mixed these cookies up last night, it was a crumbly mess. I didn't want to throw it away due to expense so I added a stick of butter and got them to roll into logs. Will try to bake tonight.

3 out of 4 people found this helpful.

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