Bengali fish curry that is subtle. The tastiest sections of fish are frequently reserved in India as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry made up of the fish’s less appetizing parts. It is worthwhile to attempt the contrasting texture combination at your dinner table.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Additional Time: | 2 hrs 48 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- ¾ cup butter, softened
- ⅓ cup confectioners’ sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 ¼ cups all-purpose flour
- ½ cup cornstarch
- ¾ cup confectioners’ sugar
- ¼ cup butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners’ sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
- Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
- In a small bowl, blend together 3/4 cup confectioners’ sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.
Nutrition Facts
| Calories | 62 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 2 g |
| Sodium | 28 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Needs more lemon!
I adjusted this recipe to half, 24 pcs, per the calculator and after tasting the batter, I increased the lemon juice. Light and fluffy, yes, but even doubling the lemon left this cookie on the mild side. I rolled in 1″ logs to chill, sliced and baked and they never spread. This is more of a shortbread type than a spreading cookie, so if you are looking for a larger than a 1″ cookie, i recommend a thicker log to chill. tasted fair to good with additional lemon. probably won’t make again though. I’ll find a different lemon cookie.
Well, I made the recipe, and if Allrecipes has any suggestions, I would surely like to hear them, because I’ve NEVER had ANY cookie recipe fail this badly! They spread all over and crumbled, the icing was good – that gets one star, but the rest of it was a waste of some perfectly good ingredients.
Read many of the reviews, but, not until after I made my own batch. Looks like cooks either love them or hate them. Count me among those who absolutely love them. I agree that organic ingredients are best. Also I rolled the dough out on a silicon baking sheet, which was perfect. I was running short on time so I wrapped the rolls in plastic wrap and stuck them in the freezer for an hour. They sliced beautifully. Like many of you, I used high quality cookie sheets and baked the cookies on top of parchment paper. I did bake them quite a bit longer than the recipe called for, checking on them frequently. In addition I added RealLemon lemon crystals to the icing, which really makes the lemon flavor pop. Excellent cookie! I will absolutely make these again.
I made these exactly as written and I’m a huge lemon fan but these were not so good to me. They tasted slightly bitter and they did crumble quite a bit. I can’t imagine having to travel with them, even without the frosting. If I made these again I’d add a bit more flour and sugar.
I tried doubling the recipe, and I agree…it doesn’t have that shortbread feel. Also used the thinner icing mentioned in another review, no butter, just thin and tangy. OK but I wont make it again..too bland
I scaled to 32 servings as I only had 4 ounces of butter. After reading the reviews, I decided to halve the cornstarch as I was concerned about the taste and crumbliness because of this I added extra flour until the dough came together. I also added 1 tsp Princess Baking Emulsion. I used a paper towel roll to shape my dough, wrapped in plastic wrap and put in the freezer until solid. I sliced into 1/2 inch slices, made 19 cookies that baked in 15 minutes. I rolled the cookies in icing sugar instead of the frosting. The cookies were really tasty and had a delicate texture but were not overly crumbly.
I like this recipe. I took the advice of using confectioner sugar to coat the outside of the dough as I rolled it and waxed paper. 10 minutes baking was great. I’m adding this to my favorites
I don’t know what I did wrong but these were terrible. All I could taste was the cornstarch. I never heard of putting so much cornstarch in a cookie.
Great cookies! I made these as directed, except that I took the advice of others and cut the amount of butter in the frosting in half. The frosting was very thick, and I ended up adding water, a tablespoon at a time, to achieve spreading consistency. The cookies came out with a delicate, almost bland flavor with just a hint of lemon. Once the frosting was applied, the combination was wonderful. The plainer taste of the cookie worked well to compliment the tang of the frosting. Everyone enjoyed them very much. Thanks for sharing!
Yes, I will make it again! They were wonderful!
I LOVE LEMON! These cookies are lite and refreshing as well as easy to make! Getting ready to make more tonight!
I’ve made these cookies twice now and will be making them again tomorrow for a gift. They are delicious and very addictive. The guests I made them for were absent-mindedly eating them, then stopped and said, “What are these cookies? They are fabulous!” You gotta love it when that happens. Thanks very much for the recipe!
Amazing! They were awesome, a bit crumbly but still delicious (;
There is just too much cornstarch in these. Cornstarch makes cookies melt in your mouth, but using this much just made them powdery and tasteless. They definitely need more lemon, either from extract or more juice or zest, and the frosting as-is does also. I tasted it and ended up adding lemon extract, so as not to thin it too much with juice. With the modified frosting they’re more lemony, but not great.
I’m giving it three stars because of the icing, it was way too buttery. I ended up using my own recipe, which is more like a glaze but it adds more of a lemon flavor and was definitely an improvement
I followed the recipe exact and it was amazing!!! I did experiment a little. I was a very impatient so first batch I simply rolled the dough and baked it after making it, I didnt put the dough in the fridge. It was still amazing!! The second I did and it was still amazing but I didn’t get a lot of cookies but thats OK.
Best eaten the day baked. I was ready to give them a 5 yesterday but didn’t get around to it. Today they taste just a little off but still good. I tripled the zest in the cookie to ensure a strong lemon flavor. Used a lemon glaze instead of tbe buttercream. I think low ratings may be due in part to bakers using bottled lemon juice or lemon extract instead of fresh and/or not using zest. Use FRESH lemon people. There is no comparison. No problem with them crumbling; baked on parchment and cooled on the cookie sheet before moving them. Can’t wait to try an orange version.
These cookies melt in your mouth. They are delicious. I left mine in the refrigerator over night, then baked them the next morning. I had no problem with crumbling. I left them on the pan for. Few minutes and then transferred them to my counter.
While this recipe is out of this world, I believe credit needs to go to LAND O LAKES Butter. That’s where I found it back in the late 90’s.
Such a great cookie. My mom used to make these years ago and I was so happy to find the recipe. I had zero problems with my cookies crumbling apart. I rolled my logs thinner and cut the slices a little bigger. After exactly 11 minutes on parchment paper in the oven they were perfect. Will definitely be making these for Christmas. Just make sure cookies cool completely before frosting!