Frosted Lemon Bites


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:



  1. Cream butter on medium-high speed until light and fluffy.
  2. Add sugar.
  3. On medium speed mix sugar into the butter until light and fluffy.
  4. Mix in moist ingredients.
  5. Mix in dry ingredients. Beat on medium speed until incorporated.
  6. Turn dough out onto a piece of waxed paper that is about 15-inches long.
  7. Shape dough into a rectangle that is about 3-inches wide by 10-inches long.
  8. Wrap the wax paper around the dough and refrigerate for at least 2 hours, preferably overnight.
  9. Preheat oven to 400°. If using a convection oven preheat on pure convection to 375°.
  10. Cut the rectangle in half lengthwise. Slice dough into ¼-inch pieces across the short side of the rectangle. Each cookie slice will be approximately 1-inch by 2½-inches.
  11. Place cut dough on ungreased cookie sheets.
  12. Bake until firm, but not hard; approximately 6 to 8 minutes. Do Not Overbake!
  13. Cool completely on racks.
  14. Frost with half a recipe of lemon buttercream frosting.


Makes about 4 dozen cookies.

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