Recipe by Rory
"These are a Christmas family tradition at our house and they don't last long. Even better (more moist and very sweet) the second and third day if kept in an air tight container."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 3/4 cups
sifted all-purpose flour
Don't say yuck until you've made these correctly. This recipe requires shortening- 1/3 c as another reviewer noted. And it must be shortening, not margarine or butter. Also the dough must be chilled for 2 hours (or more- I've made the dough 1 day in advance. I've made these since I was a kid and they are my sons' favorite Christmas cookie. I watch these cookies in the oven- 10-12 minutes is usual depending on your oven-know your oven! I do not frost the cookies, but will put colored sugar on some of them. I agree that the dough is tricky- however, if you chill the dough and have a cold rolling pin and a cold surface (granite/ solid surface), the cookies come out fine- you may also want to roll the dough a little less than 1/4". Do not add too much flour in the rolling process- that makes them hard, too. If you want a more honey-lemony cookie, don't be afraid to increase the honey and/or lemon just a little bit.
YUCK! Tasteless and didn't even help to put a sweet frosting on them. They were hard and tasteless. Very disappointed.
Sorry....this recipe also calls for 1/3 Cup shortening. They are great cookies, but very tricky dough. You don't want it too moist or they stick...to dry and they get tough. These are also easily burnt...if they brown at all, then you've waited too long to get them out of the oven. Just slightly golden in color. Rory
I made these, but my honey was crystallized, and it changed the entire recipe. The dough was very hard to work with. However, after I kicked myself for that, the flavor, was Very nice! Reminded me a cup of tea. I will try them again, with honey, that pours.
*** Make sure you ice or frost these! Very lackluster cookie when plain.
What a great sugar cookie recipe! These cookies are SO incredibly soft and the amazing thing is that there is no butter, oil, or shortening in them! I made these cookies three times over the holidays because they kept getting devoured-- even by my skeptical teenage brothers and husband. They don't taste just like sugar cookies because of the lemony hint of flavor in them, but since they are a nonfat option, I will be making these INSTEAD of the traditional sugar cookies every time! Since I don't have children old enough to eat sweets yet, when they can eat them, this is what they will come to know as "sugar cookies"!
We make these every Christmas and they are a family favorite! Be sure not to overbake them and they are soft & chewy. I use Christmas shaped cutters and decorate them with a confectioner's glaze. Mmmm!
Tharlow said really "lackluster" if not Iced.......I think the recipe was really REALLY tasteless and I feel as though the public needs to be warned. Mine came outta the oven and were hard and well, I'll stop there. Overall if you want something to dunk and dunk and dunk again in your tea or coffee- Make 'em otherwise step away from the recipe people just step away........
* Percent Daily Values are based on a 2,000 calorie diet.
Melt In Your Mouth Honey Lemon Merry Christmas Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 3
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These lemony cookies put a delicious twist on basic cake mix.
See how to make simple, 5-star gingerbread cookies.
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.