A Meyer lemon is a cross between a regular lemon and an orange, which gives it an aromatic sweetness and less acidity than a regular lemon.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium bowl stir together flour, baking soda, and salt. In a large bowl beat granulated sugar and butter with an electric mixer on medium to high speed until fluffy, scraping sides of bowl occasionally. Beat in egg, lemon peel, lemon juice, rosemary, and lemon extract. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

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  • Divide dough into four portions. Shape each dough portion into a 6-inch-long log. Wrap each log in waxed paper; twist the ends. Chill for at least 4 hours or up to 3 days. (Or freeze for up to 2 months.)

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  • Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheets for 2 minutes.

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  • Place powdered sugar in a small bowl. Working in batches of two or three cookies, add warm cookies to the powdered sugar, turning to coat. Transfer to wire racks; cool. (To serve today, omit Step 5.)

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  • Layer powdered sugar-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving.

Nutrition Facts

51 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 7 mg cholesterol; 36 mg sodium. 8 mg potassium; 8 g carbohydrates; 0 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews (3)

9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/07/2013
Lovely little not-too-sweet cookie. Regular lemon zest and juice worked well. I made exactly as recipe directed but did not come close to 80 cookies - more like 45. To slice thin enough for 80 cookies you would have cookie crumbs!
Rating: Unrated
01/06/2014
Afterthought to my comments: I did forget to say that I never did put the powder sugar on them as they were so good without it. So the cookies are not as pretty but very good.
Rating: Unrated
01/06/2014
Wow, Shockingly great! I have lemon cookies and rosemary cookie recipes that I like but the combination of the two in this recipe is outstanding. The flavors are subtle and the cookie is not too sweet. We can't stop eating them. I liked the ones that came out browner and crispier, so the second batch I cut them thinner (about 1/8") and baked them to a light golden brown. I recommend doing this, but you need to be try to keep them consistent thickness so thinner ones won't burn. I used frozen lemon juice and zest from my Meyer lemon tree, but I'm glad to hear the recipe is good store lemons.
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