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Lemon Nut Cookies

"Good cookies that are good for you."
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servings 186 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. 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.
  2. Preheat oven to 350 degrees F (180 degrees C).
  3. 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.

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Read all reviews 27
  1. 32 Ratings

Most helpful positive review

Recipe was easy to follow and the cookies turned out great.

Most helpful critical review

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...

Most helpful
Most positive
Least positive

Recipe was easy to follow and the cookies turned out great.

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...

Lovely, I used butter as I do in most baking but the baking time was too long, I just rescued them in time.

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.

Loved these light cookies with a citrusy twang. I used butter and not margarine and reduced the baking time to about 15 minutes. The next time I make these, I'd like to try using a couple of tea...

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.