Lemon Slice-and-Bakes

Lemon Cookies
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 3
  • Prep: 10 mins
  • Cook: 30 mins

For plain butter cookies, omit the lemon rind.


1cup butter (2 sticks)
1/2cup granulated sugar
2cups cake flour
Finely grated rind of 3 lemons
Powdered sugar for topping


  1. In a large bowl, beat butter well. Add sugar gradually and beat well.
  2. Add flour, 1/2 cup at a time, mixing well after each addition. Add rind; mix well.
  3. Divide dough in half and roll into logs about 1 1/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
  4. Preheat oven to 300F.
  5. Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake 30 minutes, or until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.

Recipe by Charmian Christie.

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 80
  • Fat 5g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 45mg
  • Potassium 10mg
  • Carbohydrate 9g
  • Fiber 0g
  • Sugars 3g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 0%
  • Iron 4%
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