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Under 30 Minutes

Lemon Icebox Cookies

Tart icebox cookies make an easy and satisfying dessert or snack.

  • Prep:
  • Total Time:
  • Yield: Makes 60
Lemon Icebox Cookies

Source: Everyday Food, January/February 2010

Ingredients

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 cup confectioners' sugar
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/4 cup granulated sugar, for rolling

Directions

  1. In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Cook's Note

To store, cover and keep at room temperature, up to 5 days.

Reviews (24)

  • travelbee500 17 Feb, 2012

    We made these cookies yesterday and they were delicioust! They are a little salty and sweet....PERFECT!

  • abarrera 14 Nov, 2011

    This were great with tea! To keep them round I use the cardboard tubes from paper towels or if you want them wider, the ones from Pringles potato chips. I wrap the dough in parchment first and slide them in. No "ovals."

  • poulsbokid 13 Oct, 2011

    i made these very easy I did not have enough lemon zest so i used 4 packets of true lemon and I rolled dough in freezer paper and put in freezer overnight sliced 1/4 inch thick they did spread but I used them cooled in the bottom of paper muffin tins and made mini key lime pies.They were a big hit and will make them again. The batter was thin and next time I will weight flour and maybe use part ww pastry flour.

  • tommylooney 1 Sep, 2011

    made this, very simple & very delicious when baked off - but ive got a question - how can i make my logs perfectly circular? the log i rolled came out as ovals, not a big deal but is it possible to get perfect circles? or is that only a trick that the great martha can achieve?

  • bjorko 28 Aug, 2011

    Made tthis recipe per instructions with extra lemon zest and it was awesome. Most cookie recipes that ask for salt require 1tsp. No salty aftertaste, just rave reviews.

  • lynnberry338 26 Feb, 2011

    Too salty!! I made the cookies *exactly* as the recipe states, 1 t. Coarse Salt, Unsalted Butter. Strong salty aftertaste - so disappointed. I hope a glaze helps, otherwise I can't serve these.

  • kbbenay 8 Jan, 2011

    These cookies are so good and the recipe doesn't need to have one change made. If you need to use margarine, then use it, other these cookies are wonderful just as the recipe reads!!!!!!!

  • AbbyCakes 28 Jul, 2010

    Delicious light summer cookie! I use 3 tablespoons of lemon zest for more flavor and it was excellent. My family loves it! Easy to make - easy to gobble up!

  • VAisforLovers 21 Apr, 2010

    In many recipes you can sub extra light olive oil for butter/margarine. Just look up the conversions online. Make sure you use extra light or you will taste the olive oil. It changes the texture a smidge, but I use it almost always for baking and it turns out great. Plus olive oil is good for you because its fats are monounsaturated. :)

  • eide 5 Apr, 2010

    I made these cookies for Easter. They are so-o-o good. They just melt in your mouth. I followed recipe and they were perfect...very easy to do.

  • eide 5 Apr, 2010

    I made these cookies for Easter. They are so-o-o good. They just melt in your mouth. I followed recipe and they were perfect...very easy to do.

  • eide 5 Apr, 2010

    I made these cookies for Easter. They are so-o-o good. They just melt in your mouth. I followed recipe and they were perfect...very easy to do.

  • shirley97128 16 Mar, 2010

    I am going to try the key limes I just got. I always use butter, as I am allergic to soybeans, which is in EVERYthing. I use to do half butter/half shortning for some baking. I am also going to try the cookies with turbinado sugar to roll in.

  • fugitiveartist 14 Mar, 2010

    Shortening other than butter can be used when making cookies. Depending on the shortening type, it will change the texture of the cookie to some degree.

  • Mumma-Donna 14 Mar, 2010

    Thanks everyone! Dairy allergies are so annoying and hard to work with so I have found a vegan margarine that is not bad at all, not like he eats tons of it. Everyone deserves a little baking once in a while!

  • patcash 14 Mar, 2010

    To Joanneeg, I have a food processor and also a blender and mixer and I still prefer to use the old manual method of mixing and beating with the old wooden spoon. : ) Everyone loves all my baking. Also I only used butter once in my life for cookies and I did not like the results and neither did my husband so I went back to the margarine and good results every time. So go for it all of you. : )

  • hollyg144 14 Mar, 2010

    How many cookies does this recipe make? (I searched the recipe and did not see a quantity. Maybe I missed it.)

  • joanneeg 14 Mar, 2010

    I must be the last person on the planet without a food processor. Will this work with a blender or mixer?

  • mrsmagoo2005 14 Mar, 2010

    I have made these using soy margarine.before, may need to add a little more flour, but not much. Works out fine. Disregard Saphie's remark about margarine. You do what's best for your son's allergy.

  • Saphie 14 Mar, 2010

    Do some research, you will see just how bad margarine is - not fit for human consumption!

  • delightfulgarden 14 Mar, 2010

    How does powdered sugar work in the taste of the cookie vs sugar? I tried one recipe a few years ago with powdered and didn't like the flavor - maybe it was the recipe itself. I have been looking for a real good lemon cookie like the Lemon Coolers.

  • Mumma-Donna 14 Mar, 2010

    Can you use margarine instead of butter? My son has a dairy alergy...

  • Mumma-Donna 14 Mar, 2010

    Can you use margarine instead of butter? My son has a dairy alergy...

  • MarthaandMeBlogger 28 Jan, 2010

    I made these and they are really good. You can see my results here: http://wp.me/plYaL-X4

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