Lemon Refrigerator Cookies With Pecans Food

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EASY REFRIGERATOR LEMON COOKIES



Easy Refrigerator Lemon Cookies image

This is my adopted recipe as of Feb 2005. I made these today and found very good. A very delicate cookie. I didn't leave enough room between the cookies in the first batch and they ran into each other when baking. They still taste good. The original poster describes below where she got the recipe. The Lemon Lovers Cookbook The Chicago Sun-Times Peg Bailey has a passion for lemons. Having lived all over the world, Bailey is able to cull the best national dishes from places such as Greece, Malta, England, and her home in Virginia for The Lemon Lovers Cookbook. The recipes are never overly complicated, and most are ideal for weekday cooking. Exotic fare such as Aegean shrimp and caviar mousse exist peacefully with all-American staples such as carrot cake and lemon bars. Easy Refrigerator Lemon Cookies These cookies are great in the summer with a bowl of fresh fruit. Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.

Provided by Dorel

Categories     Dessert

Time 55m

Yield 60 cookies

Number Of Ingredients 6

1 large lemon, zest of
1 cup granulated sugar
1 cup butter, chilled and cut into pieces (2 sticks)
2 1/3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
  • Add the butter.
  • Process until fluffy.
  • Scrape down the bowl.
  • Add the flour, baking soda and salt. Process briefly until mixed.
  • Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
  • Refrigerate until firm.
  • Preheat the oven to 350°.
  • Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
  • Do not overbake.

Nutrition Facts : Calories 59.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 42.1, Carbohydrate 7.5, Fiber 0.1, Sugar 3.4, Protein 0.5

LEMON REFRIGERATOR COOKIES WITH PECANS



Lemon Refrigerator Cookies with Pecans image

These cookies are melt in your mouth good ! They are easy to pull together in a pinch and pecans add the perfect crunch.

Provided by Angela Gray

Categories     Cookies

Time 35m

Number Of Ingredients 6

1 c flour
1/2 c cornstarch
3/4 c butter, softened
1/2 c powdered sugar
1 Tbsp grated lemon peel
1 c finely chopped pecans

Steps:

  • 1. Preheat oven to 375 degrees
  • 2. Combine flour and cornstarch in a small bowl, set aside.
  • 3. In a mixer bowl combine softened butter and powdered sugar. Mix until light and fluffy.
  • 4. Beat in lemon zest. Then slowly add flour and cornstarch mixture, mix well.
  • 5. Cover bowl with wrap and refrigerate the dough about an hour or until easy to handle.
  • 6. Shape the dough into logs about 2 inches in diameter, depending on the size you like and the occasion.
  • 7. Roll the log into the finely chopped pecans, pressing gently as you roll.
  • 8. Wrap in cellophane and refrigerate 2-3 hours more or until firm.
  • 9. Unwrap dough and slice into 1/4 inch slices. Place on ungreased cookie sheets.
  • 10. Bake at 375 degrees for 10 min. on an ungreased cookie sheet or until edges are lightly brown.
  • 11. Cool 1 minute before moving to cookie platter.

LEMON ICEBOX COOKIES RECIPE



Lemon Icebox Cookies Recipe image

These lemon icebox cookies are bursting with lemon flavor. These refrigerator cookies need 1 to 2 hours of chilling time before baking.

Provided by Diana Rattray

Categories     Dessert

Time 27m

Number Of Ingredients 8

3 cups all-purpose flour
1/2 teaspoon baking soda
Dash of salt
1 1/2 cups granulated sugar ( divided )
3/4 cup butter (room temperature)
1 large egg
2 tablespoons lemon zest
1/4 cup fresh lemon juice

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.

Nutrition Facts : Calories 64 kcal, Carbohydrate 10 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 5 g, Fat 2 g, ServingSize 5 dozen (60 servings), UnsaturatedFat 0 g

PECAN ICEBOX COOKIES



Pecan Icebox Cookies image

My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 9 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

Tart icebox cookies make an easy and satisfying dessert or snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 8

2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

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.

Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g

LEMON LEMONY PECAN COOKIES



Lemon Lemony Pecan Cookies image

Superb! Rolled cookie-dough which can be kept in the freezer ready for a quick treat for guests. Lemon flavor galore! Real lemony! Crispy and nutty...just what we dream about!

Provided by Seasoned Cook

Categories     Dessert

Time 27m

Yield 36 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon lemon juice
1 tablespoon lemon rind, grated
1 teaspoon lemon extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, chopped

Steps:

  • Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
  • Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
  • Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
  • Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.

Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 46.5, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.2

LEMON NUT REFRIGERATOR COOKIES



Lemon Nut Refrigerator Cookies image

This is a really old recipe that I found in my late MIL's recipe box, which I "inherited." They are surprisingly simple, and very tender and just a lovely cookie to serve anytime.

Provided by FLUFFSTER

Categories     Dessert

Time 19m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup shortening
1/2 cup light brown sugar
1/2 cup sugar
2 tablespoons lemon juice
1 egg
2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon lemon rind
1/2 cup pecans (can use almonds)

Steps:

  • Mix in order given.
  • Chill.
  • Bake in 400 degree oven for about 9 minutes.
  • Note: I don't know how many cookies this recipe makes. If you know, please submit. I am guessing 2 dozen.
  • Note: Cooking time does not include chill time.

Nutrition Facts : Calories 165.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 8.8, Sodium 115, Carbohydrate 17.1, Fiber 0.5, Sugar 8.8, Protein 1.6

LEMON REFRIGERATOR COOKIES



Lemon Refrigerator Cookies image

Make and share this Lemon Refrigerator Cookies recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 3h15m

Yield 48 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemons, zest
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Whip butter in large bowl until smooth.
  • Add sugar and mix well.
  • Add egg, lemon juice and zest; beat well.
  • Combine and sift dry ingredients and gradually add into butter mixture.
  • Mix well after each addition.
  • Shape dough into 2 logs, (1 and 1/2" x 6").
  • Wrap each in plastic wrap.
  • Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
  • Cut logs into 1/4-inch-thick slices.
  • Place on greased cookie sheets.
  • Bake about 15 minutes or until edges are light brown.
  • Transfer to wire rack to cool.

Nutrition Facts : Calories 53.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 32.1, Carbohydrate 8.2, Fiber 0.1, Sugar 4.2, Protein 0.7

CHERRY-PECAN ICEBOX COOKIES



Cherry-Pecan Icebox Cookies image

During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 13 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/4 cups sugar
1 large egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup chopped pecans
3/4 cup red and/or green candied cherries

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER PECAN ICEBOX COOKIES



Butter Pecan Icebox Cookies image

My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN SUGAR PECAN REFRIGERATOR COOKIES



Brown Sugar Pecan Refrigerator Cookies image

These soft cookies were a favorite of my mom's when we were growing up. If she could keep everyone out of the dough the cookies disappeared quickly.

Provided by donna

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

1 cup brown sugar
½ cup butter
1 egg
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans

Steps:

  • Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
  • Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
  • Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 11.8 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 49.1 mg, Sugar 6.1 g

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