GLAZED LIMONCELLO COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield about 3 dozen cookies
Number Of Ingredients 10
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms.
- Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart.
- Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes.
- For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks.
LEMON DROP COOKIES
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets; set aside.
- Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
- Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
GLAZED LEMON COOKIES
This delicious recipe comes from Cook's Illustrated. DH and I made these cookies for Christmas and everyone raved about them. According to Cook's Illustrated, the dough will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed. Prep time does not include the 45 minutes dough is in freezer (or 2 hrs refrigerated) or one hour cooling time.
Provided by Dr. Jenny
Categories Dessert
Time 41m
Yield 30 cookies
Number Of Ingredients 12
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.
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Provided by Kim D.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For cookies, cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
~ ICED LEMON DROP COOKIES ~
This cookie recipe comes from a very old cookbook of my Grams and the title of the book is get this, "Cookie Cookbook"...LOL It's a paperback book which contains over 500 cookie recipes. I'm going to try more of them in the coming months. I tweaked this recipe and added my own glaze. Rolled some and dropped some. The recipe calls...
Provided by Cassie *
Categories Cookies
Time 20m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degree F. In a bowl, combine sugar, shortening, salt and food coloring. Blend thoroughly. Add remaining ingredients, mix well. I lightly floured a surface on my counter to roll the cookies and cut with a biscuit cutter. Recipe states to just roll small portions at a time. Like I said in description of recipe, I got lazy and made drop cookies as well, using my small cookie scoop ( about 1 tbsp. ) I sprayed a sheet pan, it didn't call for that, but I always do. Place on sheet, about 1 inch apart. Recipe states to sprinkle with sugar if desired. I didn't, as I used my lemon glaze. Bake for 8 - 10 minutes. Remove cookies from pan, cool on rack and frost if desired. I think the addition of my glaze really put these over the top.
- 2. Glaze : Place all ingredients in a medium bowl. Whisk until smooth If needs thinned, either add more juice or milk. If needs to be thicker, add more sugar.
- 3. Spread over cooled cookies. I sprinkled mine with yellow sugar crystals.
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
ITALIAN LEMON DROP COOKIES
Lemon drop cookies, iced Italian cookies or anginetti, whatever your family calls them you'll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays.
Provided by CakesCottage
Categories Dessert
Time 27m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix flour, baking powder and salt in a large bowl. Set aside.
- Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely.
- Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
- Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
- Top with sprinkles or a little lemon zest, while glaze is still wet.
- Store in an airtight container.
- * If you want to freeze the cookies, freeze unfrosted and frost once thawed.
LEMON DROP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
- Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
- Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
- For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
- Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
- The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!
Nutrition Facts :
GLAZED LEMON COOKIES
Our bitesized Glazed Lemon Cookies taste like sweet lemonade over buttery shortbread.
Provided by Sara Quessenberry
Time 1h45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 68 kcal, Carbohydrate 10 g, Cholesterol 16 mg, Protein 1 g, SaturatedFat 2 g, Sodium 11 mg, Sugar 6 g, Fat 3 g, UnsaturatedFat 0 g
GLAZED LEMON COOKIES
Delicious shortbread-like cookies with a sweet-tart lemon glaze! These are a favorite of everyone in my family!
Provided by Groovygal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 13 g, Cholesterol 15.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 45.5 mg, Sugar 7.6 g
EASY LEMON DROP COOKIES
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CHOCOLATE DROP COOKIES
These cookies have just the right amount of everything to equal a delicious cookie ! Lemon, spices, and chocolate chips, topped off with a tangy lemon glaze. My friend and I got together and made them because we wanted to bake and couldn't find a recipe we liked so we made these and they were great !
Provided by Anisha
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
- In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.6 g, Cholesterol 10.7 mg, Fat 7.4 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 44.9 mg, Sugar 8.9 g
GLAZED LEMON DROP COOKIES
Steps:
- 1.Preheat oven to 350 degrees. 2.In mixing bowl, cream sugar, shortening, and eggs 3.Add vanilla and lemon extract (or 2 tsp lemon juice). 4.Combine dry ingredients. Stir in flour, baking soda, baking powder, and salt. 5.Crush lemon drops in blender or food processor. 6.Add lemon zest and crushed lemon drops. 7.Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking). 8.Bake for 10 minutes. Let cool slightly on pan for about 5 minutes. 9.Make the glaze by mixing powdered sugar with lemon juice to desired consistency. 10.Brush glaze over cookie tops after cookies have cooled slightly. Let cookies cool completely.
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- Preheat the oven to 350 degrees. Whisk together the flours, starches, baking powder and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir again and then add the dry ingredients and mix until combined.
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