If you go to the EXCHANGES page, there is a thread with cookie recipes pretty close to the top. Lori316 has a lemon one!

Here is a link that might be useful: Cookies!

Lori sent me some of these when we did the cookie exchange a few years back. I use lemon juice for the water like she suggested. My group likes them. Have fun baking day with Sarah!! Maybe a pic..hint hint.

David

Posted by lori316 (My Page) on Fri, Dec 15, 06 at 9:18

Lori's Lemon Coolers
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

1 cup powdered sugar
1/2 teaspoon unsweetened lemonade mix

Directions:

-Preheat oven to 325 degrees.
-Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.
-Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.
-Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
-Bake for 15 to 18 minutes or until cookies are light brown.
-As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix.
-When the cookies are removed from the oven and while they are still hot, add four or five at a time to the bag and mix until the cookies are well coated. Repeat with the remaining cookies.
(Makes about 4 dozen cookies)

NOTES:
*This recipe doubles easily - in fact I don't ever remember NOT doubling it!

*I use Crystal Lite Lemonade Mix.

*For an even more lemony flavor, sub some or all of the tablespoon of water for lemon juice. I used water in the cookies I sent out.

I like these lemon cookies. And my vote for another choice wold have to go to Alexa's Egg Nog Snickerdoodles....YUM!

Touch of Lemon Sugar Cookies

Source: Pillsbury âÂÂCookies, Cookies & More Cookiesâ 1980

2 c sugar
1 c butter, softened
1T grated lemon peel
ü c lemon juice
1 tsp vanilla
2 eggs
3-1/4 c AP flour
1 tsp salt
1 tsp soda
1 tsp cream of tartar
Sugar

Preheat oven to 325F. Lightly grease cookie sheets.

In large bowl, combibe sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended.

Shape dough into 1â balls, roll in sugar and place two inches apart on prepared cookie sheets.

Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies

Linda

These are a delicate tea cookie. I've frozen the cookies times with good results but I always frost them a day or two before serving.

LEMON SNOWFLAKES - makes 4 dozen

1 cup softened butter
1/4 tsp. lemon extract
1/2 cup confectioners sugar
3/4 cup cornstarch
1 1/2 cups flour
2 tsp. grated lemon rind
1 cup finely chopped walnuts

FROSTING:
1 cup confectioners sugar
2 Tbs. melted butter
1 Tbs. lemon juice

Cream butter and extract; combine next four ingredients and gradually mix into butter. Chill one hour. Divide dough and shape into 48 balls. Drop one side of balls into chopped nuts. Remove balls and flatten the side without nuts with the bottom of a glass lightly dipped in flour. Put on greased cookie sheets, nut side up (I used parchment paper instead of greasing.). Bake at 350 about 7-10 minutes or until edges are lightly browned.

Cool on wire rack and spread with frosting.

Here's another Lemon Cookie that is super easy because you can make it in the food processor. It's a simple slice and bake and these always are requested here, especially when I can use Meyer Lemons.

Easy Refrigerator Lemon Cookies

This is a very delicate cookie, from The Lemon Lovers Cookbook.

Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.
55 min : 45 min prep; 60 cookies

⢠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.

I first made these in August 2004, to try out my new convection oven. These are very good, light and delicate. I added the zest of two lemons to punch up the flavor. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand.