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For the Cookies, mix flour, cloves and salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.
Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.
Preheat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
For the Lemon Glaze, mix confectioners' sugar, water and lemon extract in small bowl until well blended. Drizzle over cooled cookies. Let stand until glaze is set.
These are a wonderful soft cookie, which are even better if left in a sealed container overnight! My new favorite!
Julie Goode | December 30, 2014
I made these last night and the result was lovely; lemony with a nice subtle hint clove. I'm planning on making them again using orange extract in place of lemon.
Eric | January 12, 2014
Quite a different taste, fresh and tangy.
KnutzEls | August 25, 2013
this recipe is delicious
william | December 24, 2014
Easy and very good. They are great with coffee or tea. I have made them twice and both times I did not get 5 dozen, more like three. Nice combo of citrus and warmth so great any time of year. The glaze is great but if you don't have the ingredients, these cookies are good on their own.
Jennifer Deckman | February 25, 2014