LEMON BUTTER COOKIES
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. -Judy McCreight, Springfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 13 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MELT-IN-YOUR-MOUTH LEMON CUTOUTS
Full of lemony flavor, these cookies are great for any time of year and always popular with family and friends.-Patricia C. Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.
Nutrition Facts :
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
LEMON CUTOUT COOKIES
These cookies have a delicate lemon flavor, but no too lemony or sweet. Prep time does NOT include chill time for dough.
Provided by Parsley
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat together butter and sugar until creamy. Add egg and lemon juice; beat well.
- In seperate bowl, combine flour, baking powder, baking soda and salt. Gradually beat flour mixture into creamed mixture. Beat until well-mixed. Dough will be soft!
- Divide dough in half. Wrap each half in wax paper then plastic wrap and chill at least 2 hours in FREEZER.
- After dough has chilled, preheat oven to 375.
- Roll dough on to lightly floured surface to 1/8"-1/4" thickness. Cut out shapes with cookie cutters and place on ungreased cookie sheets.
- Bake @ 375 for 8-10 minutes or until edges slightly golden brown.
- Makes about 4 dozen, depending on size and shape of cutters used.
Nutrition Facts : Calories 830.5, Fat 25.1, SaturatedFat 15.1, Cholesterol 113.9, Sodium 416, Carbohydrate 142.7, Fiber 2.4, Sugar 75.8, Protein 10.8
LEMON CREAM CHEESE CUTOUT COOKIES
Make and share this Lemon Cream Cheese Cutout Cookies recipe from Food.com.
Provided by Hamre Recipes
Categories Dessert
Time 33m
Yield 60 2.5
Number Of Ingredients 15
Steps:
- Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
- Place on ungreased cookie sheets. Bake in a 350°F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.
- If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
- *Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.
Nutrition Facts : Calories 47.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.1, Sodium 24.1, Carbohydrate 5.4, Fiber 0.1, Sugar 1.7, Protein 0.6
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