LEMON SLICE SUGAR COOKIES
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SLICE-AND-BAKE COOKIES
These lemon slice-and-bake cookies are full of lemon flavor. It takes 7-9 minutes to bake. You should wait 10 minutes after baking to eat these light cookies. (The dough needs to freeze for 40 minutes before baking)
Provided by Meymi
Categories Cookies
Time 23m
Number Of Ingredients 6
Steps:
- Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
- Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
- Mix in the egg.
- Add lemon juice and mix until combined.
- Finally, on the low speed, add in flour gradually and mix until incorporated.
- Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.
Nutrition Facts : Calories 40 kcal, ServingSize 1 serving
LEMON ICEBOX COOKIES
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
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
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
- Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
- Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
- Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
LEMONY SLICE-AND-BAKES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Lemon Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 50
Number Of Ingredients 13
Steps:
- For cookies:
- Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
- Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
- For icing:
- Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
LEMON-SLICE COOKIES
These trompe l'oeil lemon-slice cookies must be made using a Silpat -- they will stick if made on parchment. For a simple variation, make the dough into two logs, and roll them in Lemon Sugar. Chill the logs, cut each into eighteen 1/3-inch-thick slices, and bake on parchment-lined baking sheets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line two 11-by-17-inch baking sheets with Silpats (French nonstick baking mats). In a medium bowl, whisk together flour, baking powder, salt, and lemon zest; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, butter, lemon oil, and egg yolks; beat at medium speed until well combined, about 2 minutes. Add dry ingredients; beat to combine.
- Flatten the dough, and wrap it in plastic wrap. Refrigerate at least 2 hours.
- Place 18 candied lemon slices on each baking sheet, 1 1/2 inches apart. On a lightly floured work surface, roll cookie dough to 1/4-inch thickness. Cut 36 rounds of dough using a 2-inch cookie cutter. Place one round of dough on top of each lemon slice. Bake until cookies are golden around the edges, 6 to 7 minutes. Transfer the baking sheets to a wire rack to cool.
SLICE 'N' BAKE LEMON GEMS
"Edged in sweet sprinkles, these melt-in-your mouth cookies are pretty enough for a party" From taste of home. Chilling time not included.
Provided by Courtly
Categories Dessert
Time 35m
Yield 28 cookies
Number Of Ingredients 9
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
- Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
- In a small bowl, combine icing ingredients. Spread over cookies.
EASY REFRIGERATOR LEMON COOKIES
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
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
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- In a food processor or blender, pulse the flour, powdered sugar, salt and lemon zest until combined.
- Add in the butter and pulse until sandy. Add in the egg yolk and lemon juice and then pulse until the dough comes together.
- Remove from the food processor and form the dough into a 1.5″ wide log. Wrap in plastic wrap and chill until firm. (At least 2 hours, but up until 1 month.)
- Preheat your oven to 350F degrees. Remove the cookie log from the fridge and then let it sit for about 5 minutes.
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