LEMON SHORTBREAD TREES
Here's a fun holiday recipe children can help with. And no cookie cutters are needed! I just shape the dough into a triangular log, refrigerate it and cut it into tree-shaped slices to bake and decorate. Broken pretzel sticks form the tree trunks. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, confectioners' sugar and cornstarch until light and fluffy. Beat in lemon zest and juice. Gradually add flour and mix well., Divide dough into two portions; shape each into two 6-in. logs. Flatten top and push in sides at an angle to form a 2x2x1-1/2-in.-triangle. Wrap and chill until firm, for 4 hours., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Break pretzel sticks in half; press into short side of each cookie for tree trunk. Bake at 350° 10-12 minutes or until set. Remove to wire racks to cool., In a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Remove 1 cup and tint red. Tint remaining icing green. (Keep unused icing covered at all times with a damp cloth.), Frost and decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD TRUFFLES
Make and share this Lemon Shortbread Truffles recipe from Food.com.
Provided by gailanng
Categories Candy
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a cookie sheet by covering it with aluminum foil or parchment paper; set aside.
- Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.
- Stir in 3/4 cup of the cookie crumbs, lemon curd, lemon zest and food coloring, if using. Cover the mixture with plastic wrap and chill in the refrigerator for an hour, until firm enough to scoop.
- Shape the mixture into 1 inch balls and set the balls on the lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes--don't freeze, just firm enough to hold their shape when dipped. This step will, also, help coating to set.
- While waiting for the truffles to firm up, prepare the candy coating by melting it in the microwave in 30-second intervals. Stir until melted and smooth.
- Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the lined baking sheet. If desired, decorate the tops with extra shortbread crumbs, crushed lemonhead candies or slivers of lemon zest while the coating is still wet. Repeat until all truffles are dipped.
- Refrigerate the tray until the coating is set, about 10 minutes. Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition Facts : Calories 511.5, Fat 34.4, SaturatedFat 20.4, Cholesterol 47.4, Sodium 160.3, Carbohydrate 46.7, Fiber 0.1, Sugar 46.3, Protein 6.2
LEMON SHORTBREAD
Provided by Shula Udoff
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Grease large baking sheet. Sift flour and 1/3 cup sugar into large bowl. Add butter and lemon peel; rub with fingertips until mixture resembles coarse meal. Add lemon juice; press mixture with hands until dough holds together. Turn out dough onto lightly floured work surface. Divide dough in half. Gather each half into ball.
- Place dough balls on prepared baking sheet, spacing evenly. Flatten each into 5 1/2-inch round. Crimp edges decoratively with fingertips or fork. Using sharp knife, score 6 wedges into each round. Pierce surface all over with fork. Bake until light brown and firm to touch, about 50 minutes. Cut into wedges along scored lines. Cool 10 minutes. Sift powdered sugar over shortbreads on baking sheet. Transfer to rack; cool. (Can be made 4 days ahead. Store in airtight container at room temperature.)
THE BEST SHORTBREAD COOKIES FOUR WAYS
Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.
Provided by Dorie Greenspan
Yield Makes about 24 cookies
Number Of Ingredients 33
Steps:
- All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
- Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
- Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
- Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
- When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
- Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
- Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.
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-ROSEMARY CUTOUT TREES
I recommend serving these cookies with tea. They're not too sweet and the lemon and rosemary pair well with a cup of Earl Grey tea.-Sarah Reynolds, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon zest and salt; gradually beat into creamed mixture., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter., Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely., Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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