LEMON-GINGER WAFERS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 60 cookies
Number Of Ingredients 10
Steps:
- Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
- Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
- Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.
ORANGE & LEMON WAFER COOKIES
These light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. -JoAnn Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture., Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips., Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON DROP WAFERS
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
- In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
- Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
- Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
- Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
LEMON CHEESECAKE
Lemon and cheesecake are a match made in heaven-thank goodness we can enjoy this lemon cheesecake here on earth!
Categories Desserts & Sweets
Time 1h20m
Yield Serves: 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (160°C).
- Place vanilla wafers in bottom of 9-inch (23 cm) springform pan; set aside.
- Beat cream cheese and sugar in large bowl with electric mixer until smooth. Beat in flour and vanilla. Beat in eggs just until blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice. Gently spoon cheesecake batter over wafers.
- Bake in preheated 325°F (160°C) oven until centre is set but slightly wobbly, 65 to 70 minutes. Remove from oven; turn oven off.
- Run knife around inside of pan to loosen cheesecake from side. Return to oven. Let rest in oven for 1 hour with door slightly ajar. Remove from oven and let cool on wire rack. Cover and refrigerate for at least 3 hours.
- When ready to serve, remove from outer ring of pan. Serve slices topped with ⅓ cup (75 mL) fresh fruit.
Nutrition Facts :
LEMON DROP
Fresh squeezed lemon juice with vodka. It just doesn't get better than that.
Provided by EDANDY
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 1.8 g
LEMON WAFERS
Provided by Barbara Kafka
Categories project, dessert, side dish
Time 40m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
- Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
- Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 12 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON WAFERS
Make and share this Lemon Wafers recipe from Food.com.
Provided by Divinemom5
Categories Drop Cookies
Time 18m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets,or line with parchment paper.
- Sift together flour and baking powder,set aside.
- Cream butter and sugar until fluffy.
- Beat in eggs,vanilla,lemon extract and lemon zest.
- Add dry ingredients.
- Drop by spoonfuls onto prepared cookie sheets,3" apart.
- Sprinkle with yellow sugar crystals.
- Bake 8-10 minutes,or until lightly browned.
- Cool on wire racks.
LEMON DROP BARK
This is an easy, yummy, very addictive candy. Since there are only two ingredients, it is essential to use only high quality ingredients.
Provided by KTMARCUM
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 42m
Yield 12
Number Of Ingredients 2
Steps:
- Place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. Stir until smooth.
- Place lemon drop candies in a resealable plastic bag. Place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. Crack candies with rolling pin or mallet until broken into small pieces.
- Stir cracked candies into melted white chocolate. Smooth mixture onto a piece of aluminum foil to about 1/4-inch thickness. Chill in refrigerator until set, at least 30 minutes. Break bark into small pieces and store in an air-tight container in the refrigerator.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 30.7 g, Cholesterol 6 mg, Fat 10 g, Protein 2 g, SaturatedFat 6 g, Sodium 35.6 mg, Sugar 25.4 g
LEMON DROP WAFERS
The addition of crushed lemon-drops adds a light crunch that makes this cookie distinct from most lemon cookies. The result is like a crackle cookie withe chewy bits of tart lemon chips. My family has a long standing tradition of baking cookies for a growing list of family and friends. Baking begins the day after Thanksgiving (while most folks are shopping) and continues right up to Christmas Eve. This recipe comes from a cookbook given to me by my my dear friend Rita L. If properly stored , the cookies keep for two weeks making it well suited for cookie trays. Preparation time uncludes 30 minutes to freeze dough. Please note that because of the candy in the dough, these are very hot and sticky on first removing from the oven. Please take caution.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees. Line baking sheet with Silpat sheet if possible. Alternately, a good wipe of cooking oil sothe cookies will release.
- Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically. Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved. Add the egg and contine to beat until combined and the batter is somewhat fluffy. Add the finely grated zest of two lemons. (I love my microplane for this.) If you choose, add one or two drops of yellow food coloring.
- Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper. Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together. Fold in the crushed lemon drops until distributed in the dough.
- Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
- Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
- Remove dough from freezer. Pinch off about a tablespoon and roll into a half inch ball. Roll ball in sugar until it is completely covered.
- Place cookies on sheets, spacing about 2 to 2 1/2 inches apart. (They do spread quite a bit.) Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
- Bake cookies until they are lightly golden, 9-10 minutes.
- After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool. Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.
Nutrition Facts : Calories 85, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 23.7, Carbohydrate 16.1, Fiber 0.1, Sugar 12.6, Protein 0.6
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- Heat oven to 350 degrees. Line 2 baking sheets with Silpat nonstick baking mats and set aside.
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