Lemon Gems Food

SLICE 'N' BAKE LEMON GEMS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

LEMON GEMS

Steps:

• 1. In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel.
• 2. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• 3. Cover and refrigerate for 1 hour or until easy to handle.
• 4. Shape into 1-3/4 inch diameter roll; roll in non-pareils. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
• 5. Preheat oven to 375 degrees. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheet. Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned. Cool 1 minute before removing to wire racks.
• 6. In a small bowl, combine icing ingredients; spread over cookies.

SLICE 'N' BAKE LEMON GEMS

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
• Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
• In a small bowl, combine icing ingredients. Spread over cookies.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

LEMON GEM CUPCAKES

Steps:

• Preheat oven to 350°F.
• Line a 12 muffing tin with paper liners.
• Sift together flour, baking powder, baking soda, and salt.
• In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
• Pour the dry ingredients into the wet and mix until smooth.
• Fill each muffin tin about 2/3 full.
• Bake cupcakes for 17-20 minutes.
• Remove cupcakes from muffin tin, and place on wire cooling rack.
• Frost when fully cooled.
• For the frosting: Beat the margarine with a hand mixer until fluffy.
• Stir in soy milk and lemon juice.
• Add confectioners sugar and mix until smooth.
• Frost cupcakes.