I made these last week and am making more tomorrow...

Just use reg lemon, doesn't have to be Meyer Lemons.

Meyer Lemon Icebox Cookies

Yield: 30-50 cookies

1 ½ sticks unsalted butter, softened
1 cup sugar
1 tsp vanilla
1 ½ tbs freshly grated Meyer Lemon rind  about 3 lemons
¼ cup fresh lemon juice
1 ½ cup all-purpose flour
1 ½ tsp double acting baking powder
½ tsp baking soda
¼ tsp salt
ConfectionerÂs sugar for sifting over the cookies

Preheat oven to 350 degrees.

In and electric mixer bowl, cream together well the butter and the sugar. Add the vanilla, the rind and the lemon juice, beating until smooth. Add the flour, the baking powder, soda and salt and blend well. On a piece of wax paper, form the dough into a log 1 ½ inches in diameter, using the paper as a guide. Chill the log, wrapped in the wax paper for 2 hours. Cut the log into 1/8 inch slices with a clean sharp knife and bake about 2 inches apart on un-greased cookie sheet in preheated oven for 8-10 minutes, or until edges are just golden. Transfer the cookies with a metal spatula to racks to cool and sift the confectionerÂs sugar lightly over them.

I made a frosting with confectioner's sugar, little butter and lemon juice.

Nancy

Nancy
Thank you thank you!!! These are exactly what I am looking for! Can't wait to try them!
Lorna

Here's another one; very similar to Nancy's recipe. This one is made in the food processor, which I particularly like. I double the amount of lemon zest, just for more flavor. These are among my favorite cookies.

Lemon Lovers Cookies
A delicate cookie, from The Lemon Lovers Cookbook.

Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking.

1 large lemon, zest of
1 cup granulated sugar
1 cup butter, chilled and cut into pieces (2 sticks)
2 1/3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt

Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake!

Nancy
Thank you thank you!!! These are exactly what I am looking for! Can't wait to try them!
Lorna

I don't know how that posted twice! What I meant to write was thank you Claire! I love being able to use the food processor and will have a great time trying both recipes!

I posted a recipe and photo of Lemon Snowflake Cookies on the lemon Cookalong thread. They're supposed to be frosted but I just put a dab of frosting on each of the cookies.

Here is a link that might be useful: Lemon thread

Nancy - just wanted to thank you for that recipe - I made them today and they were delicious! I will be trying out Ginger's recipe next. Thanks!

Here's a lemon shortbread from Land O Lakes, I've never met a lemon cookie I didn't like, so if I were you, I'd make them all, LOL. This one makes a big sheet pan full of cookies.

ENGLISH LEMON SHORTBREAD STRIPS

Yield: 5 dozen cookies

2 cups LAND O LAKES® Butter, softened
1 cup sugar
1/4 cup lemon juice
4 teaspoons freshly grated lemon peel
4 1/2 cups all-purpose flour

Glaze Ingredients:

1 cup powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
2 tablespoons lemon juice

Garnish Ingredients:

1 tablespoon freshly grated lemon peel

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.

Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.

Annie

I love lemon cookies. Another thing you can do to make them tart (like I love them) is to shake them in dry Country Time, or, as I do, take some powdered sugar, drop in a few drops of lemon oil, stir, let dry, and roll the cookies in that. It makes them puckery.