Lemon Tea Cookies

tea and cookies

Lemon cookies topped with sifted confectioner’s sugar are precisely the ticket when wiling away the winter hours and waiting for warmer weather.  I absolutely love these simple-to-make cookies whether it be for yourself or for a gathering.  The use of Crisco isn’t by my choice…but rather from a lovely matron from the South.  Trust me.  The cookies are super-tasty.


1 1/4 cups granulated sugar

1 cup Crisco

2 eggs

¼ cup lemon juice

½ tablespoon vanilla

½ tablespoon lemon extract

3 cups flour

¾ teaspoon baking soda (get the non-aluminum if you can!)

½ teaspoon baking soda

½ teaspoon salt

2 cups confectioner’s sugar


Place sugar and Crisco into large bowl and beat at medium speed until well blended.  Add eggs, vanilla, lemon juice and lemon extract.

Combine flour, baking powder, baking soda and salt. Gradually add to Crisco mixture, beating until everything is well blended.

Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375 degrees.

Roll dough into 1 ½ inch balls and place on baking sheets. Bake for 9 minutes.

When out of the oven, place cookies on a cooling rack for one minute. Then dredge cookies in the confectioner’s sugar. Store in a covered container.

This makes approximately 4 dozen cookies.

Enjoy!  They’re amazing!

Teas to pair:  Lazy Day, Assam, English Breakfast, Earl Grey.

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