Betty Crocker Lemon Honey Christmas Cookies Food

LEMON-FROSTED GINGER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.

EASY CHRISTMAS SUGAR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough to about 1/4-inch thickness. Cut with about 2 1/2- to 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 6 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• Spread frosting on cooled cookies. Decorate as desired with icing, sprinkles and sugars. Store cookies in tightly covered container.

KITCHEN-SINK CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

LEBKUCHEN (GERMAN CHRISTMAS HONEY COOKIES)

Steps:

• Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
• Stir in brown sugar, egg, lemon juice and lemon rind.
• Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
• Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
• Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
• Place on a GREASED baking sheet about 1" apart.
• Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
• While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
• Remove from heat and stir in confectioners sugar.
• Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).

BETTY CROCKER LEMON-HONEY CHRISTMAS COOKIES

Steps:

• In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. On a lightly floured board, roll dough to 1/4-inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire racks. When cool, frost with Milk-Frosting and decorate as desired. For milk frosting, combine powdered sugar, lemon extract and enough milk to make frosting easy to spread in a small bowl. Tint, if desired, with a few drops of food coloring.

ICEBOX HONEY COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine remaining ingredients; gradually add to creamed mixture and mix well. , Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 325°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove to wire racks to cool.

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

ITALIAN CHRISTMAS COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
• In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
• Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.