Frosted Lemon Cookies Food

FROSTED CAKE MIX LEMON COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, butter, shortening and egg on medium speed about 1 minute or until blended.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet. Cool completely. Frost with frosting. Store covered.

FROSTED LEMON COOKIES

Steps:

• Heat oven to 400°F.
• Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
• Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned.
• Combine all glaze ingredients in bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon zest, if desired.

FROSTED LEMON SUGAR COOKIES

Steps:

• In a large bowl, beat butter, shortening, 1 cup granulated sugar, and zest with a mixer at medium speed until fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate dough for at least 2 hours or for up to 2 days.
• Preheat oven to 375°. Line baking sheets with parchment paper.
• Place remaining 3 tablespoons granulated sugar in a small bowl. Using a 1½-inch spring-loaded scoop, scoop dough, and roll into balls. Roll balls in sugar, and place 2 inches apart on prepared pans. Gently flatten balls to ½-inch thickness.
• Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
• Spread Lemon Frosting onto cookies, and sprinkle with sanding sugar. Refrigerate in an airtight container for up to 3 days.
• In a medium bowl, beat all ingredients with a mixer at medium-high speed until smooth and fluffy. Use immediately.

FROSTED LEMON COOKIES

Steps:

• Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough.
• While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.

LEMON MELTAWAYS

Steps:

• In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.

EASY LEMON ICING

Steps:

• Whisk together the powdered sugar, salt, lemon extract, vanilla extract, lemon juice and milk to create the icing.
• Whisk until smooth, then separate out into individual bowls for coloring.
• Once colored, set aside until time to ice the cookies.

FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
• Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
• Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
• Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.

LEMON-FROSTED SUGAR COOKIES

Steps:

• To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
• Add egg, egg whites, lemon zest and vanilla beating well.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
• Preheat oven to 400°.
• Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
• Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
• Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
• Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
• To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
• If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
• Sprinkle with assorted sugar sprinkles or other decorations, if desired.

FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.
• Gently whisk together dry ingredients in a separate bowl.
• Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it's all mixed in.
• Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Rolling the cookie ball is optional, but I wanted very pretty cookies, so I took the additional 5 seconds and rolled them individually. Place on parchment lined cookie sheet.
• Bake at 375 for 10 minutes. Cool fully before frosting.

LEMON LIME COOKIES

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.