- Cream margarine with sugar. Add egg yolk (reserve egg white), lemon juice and grated lemon and orange peels and beat. Add flour and mix well. Chill for one hour.
- Preheat oven to 350 degrees F (180 degrees C).
- Dip a teaspoonful of dough into slightly beaten egg white and then into nuts. Place nut side up, 2 inches apart on lightly-oiled cookie sheet. Bake for 20-25 minutes or until lightly browned. Transfer to cooling rack immediately.
Per Serving: 186 calories; 11.2 19.5 2.7 16 94 Full nutrition
ReviewsRead all reviews 32
Recipe was easy to follow and the cookies turned out great.
The cookies I made with this recipe didn't turn out like the picture. They spread too much, becoming quite flat, and many ran into each other despite the two inch spacing. The edges crumbled w...
A melt in your mouth lemony treat! Ofcourse- used butter. LOVED these! Used generous tsp lemon zest + an extra little splash of lemon juice. Great texture. 15 minutes in the oven. A real kee...
Great recipe. I used butter instead of margarine. I also put in 4 tsps (packed) of lemon zest and no orange zest. I rolled my dough into balls and rolled them in the egg white right away. I didn...
Pretty good. Danty but the guys still liked them. They were easy to make. I only baked them for 15 minutes and they were perfect.
These were really good. Delicate cookies, sort of like a light version of shortbread. I used butter over margarine though, and used all lemon zest as I was looking for as much lemon flavor as po...
I thought it was a lot of work for 12 cookies, but I didn't want to double the recipe until I tried them. I (we) really liked them and will probably make again, doubling the recipe next time.
Lovely, I used butter as I do in most baking but the baking time was too long, I just rescued them in time.
I made theses as recipe states except used lemon zest in stead of orange zest.These are the best lemon cookies I have ever eaten.