Lemon Refrigerator 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.

EASY REFRIGERATOR LEMON COOKIES

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.

LEMON REFRIGERATOR COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans. Shape into two 9-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/8 -in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 250° for 21-22 minutes or until edges are golden brown. Remove 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 REFRIGERATOR COOKIES

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.

LEMON REFRIGERATOR COOKIES

Steps:

• In a mixing bowl, cream butter and sugars. Beat in the egg and extracts. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in pecans. Shape into two 9-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/8 -in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 250 degrees F for 21-22 minutes or until edges are golden brown. Remove to wire racks to cool.

LEMON MELTAWAYS

Steps:

• In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
• Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
• In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

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.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar until fluffy.
• Add egg, lemon zest, juice, vanilla and beat again.
• In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
• Add dry ingredients to wet in two batches, until just blended.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Sprinkle with colored sugar.
• Bake for 10-12 minutes until edges are lightly browned.
• Cool on cookie sheet for 1 minute then move to a cooling rack.

COCONUT ICEBOX COOKIES

Steps:

• Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
• Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

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.

REFRIGERATOR COOKIES III

Steps:

• Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
• Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
• Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.

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 NUT REFRIGERATOR COOKIES

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.