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Italian Lemon Cookies

MAKES
72 6 dozen
CHILL TIME
30 Min
COOK TIME
12 Min

Try these light, tangy, and irresistible cookies, ideal on their own or iced. Add lemon juice and peel according to personal taste.

What You'll Need

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, cold
  • 4 egg yolks
  • 1 cup sugar
  • 1/2 cup sour cream
  • 2 to 4 tablespoons fresh lemon juice
  • 2 to 4 teaspoons freshly grated lemon peel

What to Do

  1. In a large bowl, mix flour and baking soda. Cut in butter until mixture resembles coarse crumbs.
  2. In a mixer bowl, beat egg yolks and sugar with whisk attachment at high speed until light and fluffy, 5 minutes. Beat in sour cream, lemon juice, and lemon peel. Add yolk mixture, a third at a time, to flour mixture, stirring just until combined after each addition. Refrigerate, covered, until firm, 30 to 60 minutes.
  3. Preheat oven to 350 degrees F. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. Roll pieces of dough on lightly floured surface into 6- x 1/2-inch ropes. Shape as desired; place on ungreased baking sheets.
  4. Bake 12 to 14 minutes, or until lightly browned. Cool on baking sheets 5 minutes, then remove to wire racks to cool completely.

Notes

  • Chilled dough is easier to handle and holds its shape better.
     
  • Add lemon juice and peel according to personal taste. Remember to grate the peel before juicing the lemons.

Nutritional InformationShow More

Servings Per Recipe: 72

  • Amount Per Serving % Daily Value *
  • Calories 51
  • Calories from Fat 17
  • Total Fat 1.9g 3 %
  • Saturated Fat 1.1g 6 %
  • Trans Fat 0.1g 0 %
  • Protein 0.9g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 21mg 1 %
  • Total Carbohydrates 7.6g 3 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 2.9g 0 %

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