Iced Lemon Cookies

These delicious cookies with a twist of lemon and sprinkled with pistachio nuts make perfect dessert treats!

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  • prep time 1 hr 20 min
  • total time 3 hr 20 min
  • ingredients 14
  • servings 60
 

Ingredients

Cookies

1/2
cup butter or margarine, softened
1/2
cup granulated sugar
1/2
cup powdered sugar
1
egg
1/2
cup vegetable oil
1
teaspoon grated lemon peel
2 1/4
cups all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon cream of tartar
1/4
teaspoon salt
3
tablespoons granulated sugar

Topping

2
cups powdered sugar
3
to 4 tablespoons fresh lemon juice
3/4
cup coarsely chopped pistachio nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
  • 2 Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
  • 3 Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 4 Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.
  • 1 In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
  • 2 Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
  • 3 Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 4 Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.

EXPERT TIPS

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Expert Tips

Substitute 1 teaspoon grated lime peel for the lemon peel and 3 to 4 tablespoons fresh lime juice for the lemon juice.

When the pale green pistachio nut matures, its hard, buff-colored shell splits open. Pistachios are sold in their natural color or dyed red. Use either color to garnish these lemon cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
(
Calories from Fat
40),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
35mg
35%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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