LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
LEMON GLAZE
Use this glaze atop our Lemon Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.
LEMON SHORTBREAD COOKIES
Rich, lemon-flavored cookies.
Provided by Carol
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla.
- Stir flour and salt into butter mixture. Transfer mixture to waxed paper or plastic wrap. Roll into a log (for slicing cookies) or shape into a disk (for using cutters); wrap dough and refrigerate for 30 minutes.
- Preheat oven to 325 degrees F (170 degrees C).
- Roll dough out on a lightly floured surface until 1/4 inch thick. Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased baking sheets. (Or slice cookies and arrange on baking sheets). Gather and reroll dough scraps.
- Bake in preheated oven until edges are pale golden, but not browned, about 20 to 25 minutes. Let stand on baking sheet 2 minutes. Remove to a rack and let cool completely.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 15 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 5.8 g, Sodium 125.3 mg, Sugar 5.4 g
LEMON SHORTBREAD COOKIES
I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! -Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD
Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 36 shortbread
Number Of Ingredients 5
Steps:
- Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
- With large spoon, blend in butter.
- Work with hands until a soft, smooth dough forms.
- roll dough to 1/4 inch thickness.
- Cut in shapes with cookie cutters.
- Place on ungreased baking sheets.
- Sprinkle with coloured sugars if desired.
- Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
- Remove from sheet, cool completely.
- Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4
LEMON MERINGUE TART
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
LEMON ICING
Yield Makes about 1/4 cup
Number Of Ingredients 2
Steps:
- Place sugar in small bowl. Mix in lemon juice as needed to make icing just thin enough to drip off fork.
LEMON SHORTBREAD COOKIES WITH LEMON ICING
These Lemon Shortbread Cookies with Lemon Icing are a delightful change to the classic shortbread cookie. Bright, citrusy, and flavorful.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- HowToSection For the Shortbread Array
- HowToSection For the Lemon Icing Array
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- Combine butter, sugar and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/4 cup lemon juice and 4 teaspoons lemon zest; continue beating until well mixed. Add flour; beat at low speed until well mixed.
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- In a medium bowl, sift together the flour, cornstarch and salt; set aside. Wash, dry and zest 2 large lemons or about 1 tablespoon plus 1/2 teaspoon lemon zest. In a bowl fit with a paddle mixer, beat the softened butter and powdered sugar for a few minutes until light and fluffy. Reduce the speed and beat in 2 drops yellow food coloring (for color, if desired), lemon zest vanilla extract. Wipe down the sides of the bowl and the beater then continue to beat until everything is mixed and blended. Slowly add in 1/2 cup dry flour mixture at a time, beating on slow until gone. Turn off blender and wipe down side of the bowl with spatula and gently food everything in then run for 30 seconds on low with the mixer again. Cover top with saran wrap and refrigerate for at least 30 minutes to cool dough.
- Lay out a long piece of saran wrap. Use a hard spatula to fold dough edges in and gently start forming a long dough roll in your hand then place on saran wrap. Seal saran wrap and roll dough or form it to 10 inches long and about 6 and 3/4 around making sure the ends are patted almost square. Slice cookies; I was able to get about 20 cookies out of the dough.
- Preheat oven to 350 degrees F. Bake on a prepared cookie sheet lined with Reynolds® Cookie Baking Sheets for 11-13 minutes. Cookies should not spread in oven. Allow to cool on baking sheet for 20 minutes until cool enough to move.
- To make icing, in a small bowl combine powdered sugar and water then mix to incorporate well. Use a spoon or fill a pastry bag with icing and drizzle over cool cookies. Zest lemon and sprinkle over top for more added flavor, which is amazing! Dust with powdered sugar if desired.
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- Using an electric mixer, beat the butter and sugar together on low until just combined, about 30 seconds, followed by the yolk, lemon zest and lime zest. Beat in the flour, cornstarch and salt on low until just combined. The dough should still be crumbly. Flatten the dough into a disk, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes until firm.
- On a lightly floured work surface, roll out the dough until it is 1/4 inch thick. Use a cookie cutter to cut out shapes. Chill the unbaked cookies in the refrigerator for 1 hour.
- Preheat the oven to 275 degrees F. Bake the cookies on an ungreased sheet pan for 30 minutes until they are just baked through, but the tops have not browned.
- Let the cookies cool completely. To make the icing, whisk together the confectioners’ sugar, lemon juice and lime juice. If the icing seems too thin, add a little more sugar. Dip or drizzle to the cookies with icing and sprinkle with zest.
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- Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the lemon zest and juice followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. Stir in the hazelnuts, cherries and lemon peel.
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