Before they admitted it was my recipe for glazed turkey, I was unable to understand why so many people wanted to visit. The turkey is not stuffed by me. Instead, I prepare my own stuffing separately and present it to guests in a beautiful dish. It’s turkey time because it’s the holiday season. Gobble, gobble!
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Additional Time: | 12 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 cup butter
- ½ cup confectioners’ sugar
- 2 cups all-purpose flour
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 egg, beaten
- ⅔ cup white sugar
- 1 ½ teaspoons lemon zest
- 3 tablespoons lemon juice
- 1 ½ tablespoons butter
Instructions
- In a medium bowl, cream together butter and confectioners’ sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
- To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 111 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I think it would help bakers to know how long to expect the filling to thicken. I made it thick enough that it barely dropped off the spoon so that the cookie tops didn’t slide off. I also has some small spring cookies cutters that I pressed into the top cookies so they were similar to Linzer tarts. I added one tsp real vanilla and one tsp lemon juice to the cookie batter, based on comments made about them being a bit dry. They turned out delicious! Just the cookie by itself was yummy. I used seedless raspberry preserves instead of the lemon filling as well for some, since I wanted some variety. Hubby really enjoyed them. Lemon and raspberry go so well together. I will decorate and photograph them when I assemble them and include photos.
Mine turned out to be sooo bitter tasting I don’t know why… I followed the recipe exactly …
This was delicious. Used it for cookies as well as for gingerbread house creation (my family doesn’t like gingerbread). If you bake it a little thinner and longer it stands up well for construction jobs.
These cookies are great! Of course, I love lemon cookies and I don’t like overly sweet cookies. This recipe delivers! I have never used a double boiler before and I don’t have one so I put a large ceramic bowl over a pot. It took a really long time for the filling to thicken up but it set up well once on the cookies. The cookie dough is a bit dry once it is baked, but the filling makes up for that. I thought they were light, lemony, and lovely.
This is a great lemon shortbread cookie! I took other suggestions adding a little lemon juice, a table spoon of sour cream and a dash of vanilla extract. I also rolled it into a log and froze it which made it easier to cut. I used a different recipe to make lemon curd for the filing since that seemed to be everyone’s difficulty with the recipe. I’m going to also try it with lingonberries as I think it’ll be fantastic!
I have made these ALOT and always get rave reviews!! I use a bit of lemon yogurt in mine,to help moisten them a bit,and intensify that lemon flavor even more:)Im making them this weekend for my hubby to take to work for him and his coworkers, I try to do something new each for them; in fact, he in known as the “treat guy” and is hounded if he comes in empty handed,lol!! Great with hot mint tea:)
Excellent! Thanks for sharing
This recipe has been a Special Occasion cookie for me since 1970 when I saw it in a Parade Magazine. Mine is the same except it calls for vanilla in the cookie and only the egg yolk in the filling. They are delicate hence special occasion instead of every day. A wonderful “tea” cookie.
These cookies are very D’lish but mine did not look like the picture. My cookies were flat and not fluffy, but they were a big hit. The filling is the best of the whole thing, i’ve made and put it on other cookies i made. I never used the lemon zest the second time and it didnt change the flavor. Im baking a lemon cake and going to drizzle the filling onto the cake. Love it!!
They were so good!!! as recommended by several reviews, i added some lemon juice into the cookies. mine were angel-shaped and i simply creamed the top and topped them with icing sugar 🙂
Simply amazing. I ended up adding extra lemon for a bigger kick, and spread some of the lemon curd on top then sprinkled with powdered sugar for a more pleasing look. Definitely a keeper!
Very nice. I couldn’t get the filling to thicken up, even after adding powdered sugar so they weren’t all they could have been, not sure where I went wrong..
I love this recipe! Works great with a cookie press but works better if you don’t refrigerate prior to pressing. I preferred to add the cream on top instead of sandwiching.
This is a fantastic recipe. My 11 year old told me they were better than a “Scooby Snack”! I skipped the refrigerating step and used the dough in my cookie press. I had a hard time getting the filling to set up, but we served it on the side as a cookie dip. It was a fun treat for the kids not to mention absolutely delicious!
I thought the dough was the perfect consistency. I made sure the butter was at room temp before I creamed it with the sugar. I doubled the zest. Rolled into parchment logs, cut into 1/4″ rounds after chilling for an hour. I skipped the lemon curd and made a lemon buttercream instead. Yum!
This recipe was great! Well not totally. After all, I did make some amendments myself. Reading previous reviews, I added 1/2 cup of plain yogurt and 1/2 tablespoon of lemon juice. My dough wasn’t really a dough, so I would call it mixture instead. I baked it for 8 minutes, since I don’t use cookie sheets and my mixture wasn’t really all that stiff enough to be rolled into a log and sliced nicely. I don’t recommend adding flour to make it look like a dough, for the taste would be destroyed.It’s basic knowledge that the taste would come out more bland after baking. For the lemon curd, I added less sugar, or it would be quite sweet. I did put 1/2 tablespoon less of butter, which turns out fine anyway. The curd was great, no doubt. Yet, it needs to be a little thicker. Overall, it isn’t such a bad recipe, just need to make amendments to your little home gourmets’ taste. For me, it’s the first thing I’ve ever tried baking, and it went great for me. Everyone loves it, my way, that is. My friend even asked for the lemon curd recipe! 🙂
I only made the lemon curd using this recipe. Came out very well.
Think this is a hit or miss recipe- the wafer is a little salty and a tad dry, but I could get over that- however, when you add the fact that my filling ended up so tacky that it was like lemon taffy inside the cookie, it was just too much gone wrong- not to mention they are VERY time consuming!!!! Others mentioned their filling never thickened- mine was the opposite- there must be that one sweet spot of doneness!!! Think I’ll keep the wafer recipe and look for a filling of a creamier type! Lemon Flavor was right on, though!
This one was so so for me. Not bad, just didn’t pop. Kinda bland.
These are great, little, lemony, cute cookies! The cookie is like a shortbread, and the filling was terrific after I added 1 tsp. of cornstarch to 1 tsp. of water, then added that to the filling. I had rolled the dough into balls, then flattened them with a cup onto a pan lined with parchment paper. They made great Christmas cookies!
I was very disappointed with this recipe. I love to bake and do so quite often but these cookies just did not turn out. The filling never thickened and the cookies were dry even after I made the adjustments from the reviews. I definitely will not be making these again!