Lemon Icebox Cookies

Recipe

Dessert
Lemon Icebox Cookies

Primary Media

Stacked cookies with lemon cookie in the middle

User Rating

3 out of 5 stars
Rate it:
3 ratings

Recipe Data

80
Servings
30min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 80
    QuantityIngredientAdd
    ¾ c.Hy-Vee butter, softened
    1 c.Hy-Vee granulated sugar
    ½ tsp.Hy-Vee baking soda
    dash(es)Hy-Vee salt
    1Hy-Vee large egg
    ¼ c.lemon juice
    2 tbsp.lemon zest
    3 c.Hy-Vee all-purpose flour
    1 c.chopped toasted almonds

    Directions

    1. In a medium bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, lemon juice and lemon zest. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
    2. Divide dough in half; shape into two 10-inch long logs. Roll logs in chopped almonds. Wrap each log in plastic wrap.* Chill for 4 hours or until dough is firm enough to slice.
    3. Preheat oven to 375 degrees.
    4. Cut logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
    5. Bake about 7 to 10 minutes or until edges begin to brown. Transfer to wire racks; let cool.
    6. *Note: A great way to store the rolls and keep their shape is to use paper towel cardboard tubes. Cut the tubes down the middle, place the wrapped cookie dough rolls in them and give the tube a few rolls to form into a nice roll. The cardboard tubes keep the rolls from getting a flat side.

    Nutrition facts

    Servings

    50 Calories per serving

    Amounts Per Serving

    • Total Fat: 2.5g
    • Cholesterol: 5mg
    • Sodium: 10mg
    • Total Carbohydrates: 6g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 2%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2014.