Lemon Clove Cookies

Preparation info

  • Difficulty


  • Makes

    4 dozen

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

The original recipe for these came from Chez Panisse.


  • 8 oz / 230 g unsalted butter, softened
  • 6 oz / 170 g caster sugar
  • 1 tsp pure vanilla essence
  • 1 egg
  • 1 tbsp finely grated lemon zest
  • 18 oz / 500 g plain flour
  • pinch of salt
  • ¼ tsp ground cloves, or to taste


Cream the butter and sugar together until pale and fluffy. Beat in the vanilla, egg and lemon zest, then gradually work in the flour, adding the salt and cloves, until you have a soft dough. Divide in two, and roll each into a cylinder 2 in / 5 cm in diameter. Wrap in cling film, then with foil, and chill for at least 2 hours, or overnight if more convenient. Preheat the oven to 180°C / 350°F / Mark 4. Unwrap the dough, and slice it about ¼ in / 0.5 cm thick. Place the cookies on baking sheets with ½ in / 1 cm between each, and bake for 8–10 minutes, until pale golden brown on top and a slightly darker colour underneath. Cool on a wire rack.


The cloves can be replaced with crushed cardamom seeds, and the lemon zest with orange zest.