Lemon Icebox Cookies Food

LEMON ICEBOX COOKIES

Steps:

• In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

LEMON ICEBOX COOKIES RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly. Set aside.
• In another medium mixing bowl with an electric mixer, or in the bowl of a standing mixer using the paddle attachment, cream the butter with 1 cup of the sugar on medium speed until light and fluffy.
• Beat in the egg, lemon zest, and lemon juice.
• Gradually blend the flour mixture into the creamed butter and egg mixture.
• Shape the dough into 2 logs about 2-inches wide and 7-inches long. Wrap the rolls in waxed paper or plastic wrap. Refrigerate the dough until firm, 1 to 2 hours.
• Position racks in the upper and lower third of the oven and heat to 375 F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
• Unwrap the cookie dough and cut it into uniform slices about 1/4-inch thick.
• Sprinkle the slices lightly with the remaining 1/2 cup sugar and place them on the prepared baking sheets about 1 1/2-inches apart.
• Bake until lightly browned around the edges, about 12 minutes, rotating the racks in the oven half way through baking. Cool the cookies on a rack before serving.

LEMON ICEBOX COOKIES

Steps:

• Combine flour, and cornmeal in medium bowl.
• Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.
• Beat in egg yolks, lemon juice and lemon peel until well blended.
• With mixer at low speed, beat in dry ingredients just until combined.
• Divide dough in half.
• Shape each half into a 10-inch log.
• Wrap each log in plastic wrap and freeze until firm, 1 hour.
• (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing).
• Heat oven to 350 degrees.
• Unwrap and cut each log into 1/4-inch-thick slices.
• Arrange slices 1 inch apart on ungreased cookie sheets.
• Bake 10 to 12 minutes, until firm and golden at edges.
• Transfer cookies to wire racks and cool completely.
• Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
• Spread tops of each cookie with icing; sprinkle with pistachios.
• Let cookies stand until icing is set, 15 minutes.

LEMON ICEBOX COOKIES

Steps:

• Beat butter and both sugars with an electric mixer until fluffy.
• Add eggs, one at a time, and beat well after each addition.
• Add grated peel and lemon juice and bleat until well blended.
• Add flour, baking soda and salt to butter mixture, beating until just blended.
• Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
• Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
• Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
• Bake at 350º for 12 to 14 minutes until edges are lightly browned.
• Remove to wire racks to cool.
• Store in an airtight container or freeze.

ICED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
• Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
• 1 pound (2 cups) confectioners' sugar
• 6 tablespoons lemon juice
• In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
• Yield: enough for 3 dozen cookies

LEMON ICE BOX CAKE

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-GINGER ICEBOX COOKIE CUPCAKES

Steps:

• In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
• Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
• In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.

LEMON ICEBOX COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
• Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
• Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.

LEMON THYME ICEBOX COOKIES

Steps:

• Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.