Lemon Blossom Cookies Food

LEMON BLOSSOM COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and zest until blended.
• Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
• Refrigerate 1 hour or until firm.

LEMON BLOSSOMS

Steps:

• Preheat oven to 350 degrees. (325 for dark, non-stick pan)
• Spray mini muffin tins.
• With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
• Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
• Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
• For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
• While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
• Using a spoon, drizzle more glaze over blossoms, if desired.
• Let set for 1-2 hours. Store in airtight container.
• This recipe works great if you want to make them a day ahead too!
• Makes 4 dozen

LEMON SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

LEMON BLOSSOMS (PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
• Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
• Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
• With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
• Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

PEANUT BLOSSOM COOKIES

Steps:

• Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350 degree
• 2. In a large mixing bowl, beat margarine or butter and sugar until fluffy. Add lemon juice; beat well. Gradually add flour; mix well. Chill 2 hours.
• 3. Shape into 1 - in balls; roll in nuts if desired. Place 1 inch apart on greased baking sheet. Press thumb in center of each ball; fill with preserves.
• 4. Bake 14 to 16 minutes or until lightly browned.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350*
• 2. In large mixer bowl, beat butter and sugar until fluffy. Add ReaLemon juice; beat well. Gradually add flour, mix well. CHILL 2 hrs.
• 3. Shape into 1" balls. Place 1" apart on greased baking sheets. Press thumb in center of each ball, fill with jam.
• 4. Bake 14 to 16 minutes or until lightly browned. Makes 6 dozen! Tip: Put bowl of cookie dough back in fridge between baking batches, if dough gets to room temperature, the cookies spread too much.

CHERRY BLOSSOM COOKIES

Steps:

• Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium-high speed until light and fluffy. Add vanilla, egg, and brandy and continue beating until well combined. Reduce speed to low and add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a 2 5/8-inch square cutter to cut out squares. Reroll scraps once (you should have about 16 cookies). Transfer to prepared sheets, spaced about 1 inch apart. Refrigerate at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites on medium speed until frothy. Reduce speed to low and add confectioners' sugar, 1/4 cup at a time, increasing speed to medium-high between each addition, until mixture has consistency of shampoo. Add lemon juice. Tint with pink food color until desired shade is reached. Transfer mixture to a shallow bowl. If not using immediately, icing can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator, well wrapped in plastic, up to 3 days. Bring to room temperature before using.
• Working with one cookie at a time, dip cookie top-side down in icing to completely coat surface, allowing excess glaze to drip back into bowl. Invert cookie and clean edges with your finger, if desired. Transfer to a wire rack or baking sheet and let stand at room temperature until completely dry, at least 12 hours and up to overnight. Reserve remaining icing for decorations, at room temperature, with plastic wrap pressed directly on surface, or in refrigerator, well wrapped in plastic. Bring to room temperature before using.
• Stir additional confectioners' sugar into icing until it has consistency of toothpaste. Divide mixture into 3 portions and tint with pink food color until 3 desired shades are reached. Transfer each color to a piping bag fitted with a small plain round or star tip (such as Ateco #2, #3, or #13).
• Place luster dust in a small bowl. Stir in vodka, a little at a time, until mixture has consistency of thick watercolor paint. Using a small food-safe paintbrush, paint a tree branch design on surface of each cookie. Using the 3 shades of pink icing, pipe small blossoms on branches. Let stand at room temperature until completely dry, about 4 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.

GLAZED LEMON COOKIES

Steps:

• In a large bowl, combine butter and sugar. Mix well with an electric mixer until creamy and combined. Add in lemon juice and mix again.
• In a separate bowl, stir together (with a spoon) the dry ingredients: flour, baking powder, baking soda, and salt. Add this flour mixture to the butter mixture and beat with an electric mixer until well incorporated and a dough forms. Cover or wrap the dough and refrigerate for an hour.
• Roll out dough to a 1/4-inch thickness on a floured surface. Cut with a small circle cutter (I used 1.5-inch). Place cookies on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.

LEMON-GINGER BLOSSOM COOKIES

Steps:

• Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, lemon zest and vanilla; continue beating until well mixed. Add flour, baking powder, ginger, and salt. Beat until well mixed. Cover; refrigerate 1 hour or until firm.
• Heat oven to 375°F.
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3/4-inch heart-shaped cookie cutter. For each cookie, arrange four hearts with points together on ungreased cookie sheet. (Points and sides should overlap slightly.) Bake 5-6 minutes or until set. Cool completely.
• Combine powdered sugar, lemon juice and red food color in small bowl; mix well. Stir in water, 1 teaspoon at a time, until desired glazing consistency. Spread about 1/4 to 1/2 teaspoon glaze on each cooled cookie. Dot yellow food color in center of each cookie with toothpick, if desired.

LEMON BLOSSOM COOKIES

Steps:

• Grease cookies sheets. Cream butter and sugar. Add juice, beat well. Gradually add flour. Mix well, and chill for 2 hours. Preheat oven to 350℉ (180℃). Shape dough into 1¼ inch balls, roll in nuts. Place one inch apart on cookie sheets. Press thumb in center of each ball, fill with preserves or pecans. Bake for 14 to 16 minutes, or until lightly browned.