Lemon Slices

Lemon Slices
Yield: about 2 1/2 dozen cookies Prep 35 mins Chill 3 hrs Bake 350°F 8 mins per batch


  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered lemonade mix
  • 1 egg
  • 8 drops red food coloring
  • 1 3/4 cups all-purpose flour
  • Pinch salt
  • 1/4 cup pink decorating sugar
  • 1 tablespoon light corn syrup
  • 1 1/2 cups powdered sugar
  • 2 - 3 tablespoons fresh lemon juice

Make It

1. In a large bowl, combine butter, granulated sugar, and lemonade mix. Beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add egg and food coloring; beat well. Gradually add flour and salt; beat until dough begins to cling.

2. Gather dough into a ball and shape into a 7x2 1/2-inch log. Wrap in waxed paper. Chill 3 hours so it's firm enough to slice.

3. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Place decorating sugar in a shallow bowl. Remove waxed paper from dough. Brush outside of the dough log with corn syrup. Cut log crosswise into 1/8-inch thick slices. Lightly roll edges of the slices in the pink sugar. Place on cookie sheets about 1 inch apart. Cut some cookies in half, if desired. Score the top of cookies with the back of a small knife to make them resemble citrus segments.

4. Bake about 8 minutes, or until edges are just firm. Let cool on a wire rack.

5. Mix powdered sugar and lemon juice; place in a resealable plastic bag. Snip a small hole in one corner of the bag. Pipe icing onto scored lines and add dots. Let stand until icing is set.

Nutrition Facts

Amount Per Serving: cal. (kcal): 108, Fat, total (g): 3, chol. (mg): 15, sat. fat (g): 2, carb. (g): 19, Monounsaturated fat (g): 1, sugar (g): 13, pro. (g): 1, vit. A (IU): 97, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Folate (µg): 16, sodium (mg): 32, Potassium (mg): 12, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.