Lemon Wine Cookies


  • 2 cups flour
  • pinch of salt
  • 1/2 cup softened butter
  • 1/3 cup granulated sugar
  • the zest of 1 lemon
  • 2 egg yolks
  • 1 tablespoon Harveys Bristol Cream Sherry (Or 1/2 tablespoon lemon juice and 1/2 tablespoon water)
  • Toppings:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon pistachios, chopped



Sift flour and salt into a bowl.  Cut in butter until crumbly.
Stir in sugar and lemon zest.  In a separate bowl, add egg 
yolks and Sherry and mix.  Add to lemon mixture and knead
lightly until smooth.  Roll out 1/3” thick onto floured surface.
Cut into 3” rounds with a cookie cutter.  Place on a sprayed 
cookie sheet and bake in a preheated 350° for 8-10 minutes, 
until lightly browned.  Cool on wire rack.
Sift powdered sugar into a small bowl.  Stir in enough lemon juice
to make a stiff paste.  Set bowl over a pan of hot water until
icing is tepid.  Icing should coat the back of a spoon (thicken
with more powdered sugar if needed).  Coat cookies with icing
and garnish with pistachios.

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