Citrus Glazed Cookies Food

CITRUS GLAZED SALMON

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
• On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

CITRUS-GLAZED COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the citrus glaze. Let cookies set on a wire rack.

GLAZED LEMON COOKIES

Steps:

• For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
• In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
• Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
• In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
• With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
• Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
• Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
• Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
• Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
• Cool cookies on baking sheet about 5 minutes.
• Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
• For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
• To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

LEMON GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

TRIPLE CITRUS GLAZED GRILLED SALMON

Steps:

• Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
• Salmon:
• Heat a grill to medium-high heat.
• Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

LEMON BROWNIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper, leaving an overhang, so you can pull the brownie out of the pan when done.
• In a large bowl, whisk the flour, baking powder and salt until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat together the butter, sugar, lemon zest and lemon juice on high speed until light and fluffy.
• With the speed on low, add the eggs one at a time and mix until just combined.
• Gradually stir in the dry ingredients until combined.
• Pour the batter into the prepared pan, and smooth out the surface with a spatula.
• Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Make sure not to over bake to keep the brownies fudgy and tender.
• Remove from the oven and cool on the counter.
• To make the glaze, whisk together the confectioners' sugar, lemon juice and zest in a mixing bowl. Add additional confectioners' sugar or lemon juice as needed until you reach a nice glaze consistency.
• Pour the glaze over the brownies and spread evenly. Allow it to set for 6 hours or overnight. When ready, pull the brownie out of the baking pan and cut into serving pieces. Enjoy!

LEMON SHEET CAKE WITH LEMON GLAZE

Steps:

• Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
• In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
• Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
• Pour the wet ingredients into the dry ingredients and stir or beat until combined.
• Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
• Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
• Let the cake cool completely on a wire cooling rack.
• When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
• Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
• Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
• Store on the counter for the first 2-3 days, then store in the fridge.

GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
• Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
• Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
• While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan and line with parchment paper. In a medium sized bowl sift together flour, baking soda, baking powder, and salt. In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
• Add in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

CITRUS GLAZE

Steps:

• Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
• Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

LEMON GLAZE

Steps:

• In a small microwave safe mixing bowl or large measuring cup, combine butter, powdered sugar and lemon juice until smooth.
• Warm 15 seconds and whisk to remove any clumps. Pour over scones, cookies, cakes, pound cake and more!
• Allow to set before slicing.

GLAZED LEMON COOKIES

Steps:

• With an electric mixer, beat butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt, and then beat to combine. Gradually add flour, mixing until just incorporated.
• Divide dough in half and shape into 1¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
• Heat oven to 350°F. Slice logs into ⅜-inch-thick pieces and space them 1½ inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, and then transfer to cooling racks to cool completely.
• In a small bowl, whisk powdered sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

CITRUS GLAZE

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
• Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

LEMON COOKIES WITH LOVELY LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
• In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It's SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).
• Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
• Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.
• Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.
• Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with a teaspoon at a time). Glaze should be somewhat thick.
• Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.

CITRUS-GLAZED SWEET POTATOES

Steps:

• Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
• Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
• Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
• Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

SOFT GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
• In a large mixing bowl, beat the butter and sugar until smooth.
• Add the egg, vanilla, lemon juice and zest and beat to combine.
• Sift in the flour and add the baking soda, then fold everything together.
• Add a few drops of yellow food coloring and fold again (optional).
• Chill the cookie dough in the fridge for 1 hour.
• Take handfuls of the mixture and roll into balls (each should weigh approx. 50g/1.8oz). Place these on the baking sheets, leaving enough space between them for spreading as they bake.
• Bake for 11-13 minutes.
• Leave the cookies on the baking sheets for about 10 minutes before using a spatula to transfer them to a wire rack to cool completely.
• Make the lemon glaze by mixing together the powdered sugar and lemon juice.
• Drizzle the glaze over the top of the cooled cookies.
• Lemon cookies will keep well in an airtight container at room temperature for up to 4 days.