Rating: 2.79 stars
53 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 18
  • 1 star values: 6
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Recipe Summary

Yield:
Makes about 50
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners' sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not over-beat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.

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  • Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.

  • Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

  • Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.

  • Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.

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Reviews (15)

53 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 18
  • 1 star values: 6
Rating: Unrated
02/20/2009
Could someone also send me Ina's recipe at parkeridge2@yahoo.com. Thank you
Rating: Unrated
12/22/2008
I would also like Ina's recipe. I tried to find it, but no luck oflood79@msn.com Thanks.
Rating: Unrated
09/17/2008
Can someone send me that recipe from barefoot contessa. I couldn't find it anywhere. thanks! estherson@hotmail.com
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Rating: Unrated
07/07/2008
No nutritional info!!!
Rating: Unrated
06/18/2008
Could you please send me Ina's recipe also? I tried to find it and couldn't. jangoeasjones@aol.com Thank you
Rating: Unrated
06/13/2008
rachel, i'd like to have ina's recipe to compare- please thanks
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Rating: Unrated
05/16/2008
TO mnkb You are right, this recipe has no buttery flavour NOR LEMONY FLAVOUR. Try the barefootcontessa.com. She has the best lemon cookie I have ever eaten, along with the gang at my house. It contains a lot of fresh lemon juice, the zest as the lemon juice loses it's zip during baking. If I can find the recipe, I shall send it to your request at lifetransitions@rogers.com. Rachel
Rating: Unrated
05/16/2008
You are right, this recipe has no buttery flavour NOR LEMONY FLAVOUR. Try the barefootcontessa.com. She has the best lemon cookie I have ever eaten, along with the gang at my house. It contains a lot of fresh lemon juice, the zest as the lemon juice loses it's zip during baking. If I can find the recipe, I shall send it to your request at lifetransitions@rogers.com. Rachel
Rating: Unrated
04/27/2008
Has anyone tried adding lemon extract/flovoring instead of vanilla?
Rating: Unrated
03/28/2008
I found these cookie's to be awesome. I made them a few years back for Christmas and they were a real hit at work. Everyone wanted the recipe. I have sinced moved and thought I had lost the recipe....yahoo I found it again. I find it hard to believe that nmkb followed the recipe completely, I agree with MichelleLee.
Rating: Unrated
03/25/2008
Unfortunately, these were a bust. I followed the recipe exactly and found them difficult to roll, and the final cookie was blah. My girls bought lemon sugar cookies from the local country market and they were much better. Maybe the am'ts of butter to flour are incorrect.
Rating: Unrated
03/09/2008
Different brands of butter will have different amounts of salt. Thereason to use unslated butter then to add a measuremant of salt it to be able to have control over the amount of salt in a recipe. If you have a problem with the weakness of the lemon flavor that can be attributed to the lack of an exact measurement of the zest and the variabilty of the strength of kick from different varities of lemons.
Rating: Unrated
01/01/2008
To elekiam, are you sure you didn't mistaken whole teaspoon with TABLESPOON? It makes a big difference bcuz i think one teaspoon can't be that salty.
Rating: Unrated
12/19/2007
sweet (unsalted) and salted butters are completely different. Adding salt to sweet butter does not create salted butter. They're just not the same.
Rating: Unrated
12/17/2007
If you go to the trouble of having unsalted butter on hand, why would you put 1 whole tsp of salt in this recipe? It was so salty that the fresh lemon zest couldn't shine through the salt!!