CRISP LEMON COOKIES
These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4.5 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CHEWY CRISPS
Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.
Provided by Jennifer Lipka
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
- On low speed, beat in flour just until blended.
- Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
- Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g
LEMON CRISP COOKIES
These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. -Julia Livingston, Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 189mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RAISIN CRISSCROSS COOKIES
A potato masher dipped into flour is also a quick way to flatten these cookies. This recipe is from the "Betty Crocker Country Favorites" cookbook.
Provided by senseicheryl
Categories Drop Cookies
Time 28m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients.
- Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour (or use the potato masher!).
- Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 76.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 9.3, Sodium 54, Carbohydrate 12.1, Fiber 0.3, Sugar 6.6, Protein 0.9
LEMON RAISIN CRISSCROSS COOKIES
Buttery and very delicious. This recipe is in Betty Crocker's cookie book.
Provided by Anita Hoffman
Categories Cookies
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cream butter with sugar. Blend in egg and lemon extract. Sift together dry ingredients and add to butter-sugar mixture and mix until a compact dough is formed. Stir in raisins. Roll into 1 inch balls.
- 2. Place on lightly greased cookie sheet. Flatten with fork dipped in flour, making a crisscross pattern. Bake at 400 degrees for 8 to 10 minutes.
CRISP LEMON CAKE MIX COOKIES
These super easy lemon cake mix cookies will become your go-to recipe when you want to satisfy your craving for a bit of lemon flavor.
Provided by EAForsythe
Time 20m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend cake mix, cereal, melted butter, and egg together in a bowl.
- Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 9.6 g, Cholesterol 21.8 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 95.5 mg, Sugar 5.4 g
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