Lemon Gems

Sheri Mullins


This is a lemony cookie that looks great in a holiday cookie tray. I got it from the Taste of Home magazine.


★★★★★ 1 vote

3 Hr 15 Min
10 Min


  • 3/4 c
    butter, softened
  • 1/2 c
    powdered sugar
  • 1 Tbsp
    grated lemon peel
  • 1 c
    all-purpose flour
  • 1/2 c
  • 1/4 c
    colored nonpareils

  • 1 c
    powdered sugar
  • 2 Tbsp
    lemon juice
  • 1/2 tsp
    grated lemon peel

How to Make Lemon Gems


  1. In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel.
  2. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
  3. Cover and refrigerate for 1 hour or until easy to handle.
  4. Shape into 1-3/4 inch diameter roll; roll in non-pareils. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
  5. Preheat oven to 375 degrees. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheet. Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned. Cool 1 minute before removing to wire racks.
  6. In a small bowl, combine icing ingredients; spread over cookies.

Printable Recipe Card

About Lemon Gems

Course/Dish: Cookies
Hashtags: #lemon #cookie

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