Lemon Jumbles Food

LEMON JUMBLES (LEMON RING COOKIES)

Steps:

• In large bowl, stir together flour, cream of tartar, baking soda and salt; set aside.
• In another large bowl, with electric mixer on medium speed, beat together butter and sugar until creamy. Add the egg, lemon zest, juice and almond extract until light and fluffy. Stir in flour mixture.
• Gather up dough and shape into ball. Cut it into quarters. Shape each quarter into a flat disk. Score each disk into quarters, then cut into 8 pieces.
• Roll each wedge to form an evenly thick 6-inch-long rope. Bring ends of each rope together and press firmly to create ring.
• Space about 1 1/4 inches apart on baking sheets. Bake cookies, one sheet at a time, in the middle third of oven 9 to 12 minutes, until slightly browned at edges. Reverse sheets front-to-back halfway through baking time. Using spatula, immediately remove cookies to wire racks to cool.
• To make glaze, mix all ingredients in small bowl. Add more lemon juice, if needed, to produce somewhat thin glaze. Put half of the glaze in a small zip back and cut a tiny hole on the corner. Drizzle each cookie with glaze.
• Add a drop of yellow food coloring to the rest of the glaze and mix. Put the yellow glaze into another zip bag, cut a hole, and drizzle over the cookies. Let glaze set, about 1 hour.
• Store the cookies in an airtight container.

JUMBLES

Steps:

• Preheat oven to 350°F.
• In a bowl beat butter and sugars until light and fluffy; add egg.
• Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts.
• Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets.
• Bake 13-15 minutes
• Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly.
• Store in tightly covered container.

LEMON JUMBLES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or coat with nonstick spray.
• In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
• In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
• Beat or stir in flour mixture until well incorporated.
• Gather up the dough and shape it into a ball.
• Cut it into quarters. Shape each quarter into a flat disc.
• Score each dish into quarters, then cut into 12 wedges.
• Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
• Place on baking sheets, spacing 1 1/4" apart.
• Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
• using a spatula, immediately transfer the cookies to a wire rack to cool completely.
• GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
• Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
• Let stand until the glaze completely sets.about 1 hour.
• For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.