Lemon Go Lightly Cookies Food

LEMON MERINGUE COOKIES

Steps:

• For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
• Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
• Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
• Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
• Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
• For the meringue kisses: Preheat the oven to 300 degrees F.
• Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
• Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
• To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.

LEMON VANILLA SUGAR COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners' sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined.
• Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet.
• Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
• Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies.
• Let the icing dry and crust over or serve immediately.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

LEMON-GO-LIGHTLY COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, combine all ingredients except last 1/4 cup sugar; blend well.
• (Mixture will be crumbly.) Firmly press into 1-inch balls; roll in 1/4 cup sugar.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 350°F for 9 to 12 minutes or until golden brown.
• Cool a minute or so before removing from cookie sheets.

LEMON-GO-LIGHTLY COOKIES

Steps:

• 1. Heat oven to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1/4 cup sugar; blend well. Mixture will be crumbly. Firmly press into 1 inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 9 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets.
• 2. Makes 6 dozen cookies.

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

SHAKER LEMON PIE

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.