Bisquick Lemon Cookies With Almond Icing Recipe

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Bisquick Lemon Cookies with Almond Icing

Patsy Weaver


I like cooking with bisquick! It makes things easier. Now there is gluten free bisquick that I can use. This is easy and good.

pinch tips: How to Melt and Soften Butter



30 or more


20 Min


10 Min


4 c
1 c
6 medium
eggs, beaten (save a little to brush on cookies before baking)
juice from 2 lemons
2 c
confectioners sugar
2 tsp
butter, softened
a few drops of almond extract (other)
a few drops of hot milk

Directions Step-By-Step

Cookies: Mix first 4 ingredients. Roll out to 1/4 inch thickness and cut with a biscuit cutter (or your favorite cutter). Bake 400-425 for 8 minutes. When cool, ice with almond icing. Makes approximately 30 to 34 servings
Icing: Mix last 4 ingredients, beat thoroughly and spread lightly on cookies. If you don't want to ice cookies be sure to smear on beaten eggs to make it look shiney. Sprinkle with sugar. If you don't like almond extract use vanilla, pepperment etc - your choice.

About this Recipe

Course/Dish: Cookies