Iced Lemon Cookies

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

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Servings 60

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( 7 ) Ratings

7 Ratings

5 Stars 42%

4 Stars

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 3 )

bd16229b-844d-402e-9a9f-12be8cd1953c

ingredients 14
Prep Time 1 hr 20 min
Total Time 3 hr 20 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

lcs232

report Posted Dec. 13, 2011 6:01 PM

You only need about 1/2 cup of the chopped pistachios for the top. I had a lot leftover using 3/4 cup.

lcs232

report Posted Dec. 13, 2011 5:39 PM

I made these cookies this past weekend and they were great! I didn't give it five stars because they are sandy, crispy cookies and I'm not a huge fan of that texture as I prefer softer, chewier cookies. The lemon flavor was fantastic and they look so pretty with the nuts on top. I took them to work and this was the most raved about cookie. I had no problem with the oil in the recipe. I left the cookie dough in the fridge for 2 hours as the recipe suggested and the oil didn't come out of the dough as one reviewer noted. Great recipe.

debs10

report Posted Mar. 4, 2011 6:08 PM

Made these cookies per recepie.I think the oil should be reduced or the flour increased. Noticed after they had been in fridge for over 24hrs. that the oil had collected around the dough. Will make again with less oil, perhaps,1/3 cup and keep flour per recepie. The cookies were a bit soft to handle and came out moist, cooking them 11 minutes on parchment paper.