Honey Lemon Icebox Cookies
Soft, tender, sweet and slightly zingy, these Lemon Icebox Cookies are a true people pleaser!
Ingredients
- 1 ½ cups shortening
- 2 cups packed brown sugar
- 2 eggs
- ½ cup honey
- 1 teaspoon lemon extract
- 4 ½ cups all purpose flour
- 2 tsps. baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- In the bowl of a stand mixer, cream together the shortening and brown sugar until light and fluffy. Add one egg at a time, mixing between each addition. Beat in the honey and the lemon extract.
- Combine the remaining ingredients in a separate bowl and mix together with a whisk. Gradually add the dry ingredients to the creamed mixture and mix well.
- Dump the dough onto the countertop and divide into two sections. Shape each section into a log about 12 inches long. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Unwrap the first log and, using a cookie scoop, scoop out balls of cookie dough and place on a lined cookie sheet about ½ inch apart. Keep the second log in the refrigerator until ready to bake.
- Bake at 325° for 11 to 13 minutes or until lightly browned on the edges. Do not over-bake. Let cool on the baking sheet for 2 to 3 minutes and then remove to a wire cooling rack until completely cool.
Nutrition
Serving: 2cookiesCalories: 135kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 151mgPotassium: 21mgFiber: 0.4gSugar: 4gVitamin A: 12IUVitamin C: 0.02mgCalcium: 16mgIron: 1mg
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