LEMON STAR BURSTING COOKIES
A melt in your mouth, lemony surprise!
Provided by Mariann Holohan
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 8
Steps:
- Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour.
- Preheat oven to 300 degrees F (150 degrees C). Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend.
- Scoop up about 1 1/2 teaspoon of dough per cookie, and roll into balls. Place the cookies onto ungreased baking sheets.
- Bake in the preheated oven until the cookies are set, about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes.
- Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 8 g, Cholesterol 8.7 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.1 g, Sodium 52.9 mg, Sugar 4.3 g
LEMON STAR BISCUITS
Gorgeous, edible decorations for the Christmas tree which will delight your children
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 16-18 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/ gas 4/fan 160C and grease 2 large baking sheets. Roll out the dough to a thickness of about 5mm/¼in and cut out star biscuits using a 10cm cutter. Re-roll the trimmings make more biscuits.
- With a skewer, make a small hole 1cm/½in from a point on each star - this is for hanging the biscuits. Bake for 18-20 minutes until turning pale golden around the edges, then transfer to a wire rack to cool. (If the holes have filled in during baking, re-make them with the skewer while the biscuits are still hot.)
- Put the egg white and lemon juice in a bowl and beat in the icing sugar to make a smooth icing. Using a small palette knife, spread it generously over the biscuits to about 5mm/¼in from the edges.
- Mix the fruits, then scatter them in the middle of the icing with some silver balls. Leave for at least 2 hours to set. Thread with ribbon just before you hang them and eat within 24 hours. They will keep fresh for up to 1 week stored in an airtight tin.
Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
LEMON CREAM CHEESE STAR COOKIES
This is a basic cream cheese cookie recipe that I added lemon and almond slices to. Keep an eye on them while baking--they are so rich they can burn in a minute. You can use either a 5-pointed star or 6-pointed star as a cookie cutter, depending on your religion. My cookie cutter was about 2 inches wide.
Provided by PainterCook
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat cream cheese, butter, sugar vanilla, and lemon extract in mixer bowl on medium speed until creamy.
- Add flour, baking soda, lemon peel, until well blended.
- Chill dough 1 hour or overnight.
- Roll dough on well-floured surface into about 1/8 inch thickness. Cut into star (or any other) shape with a cookie cutter.
- Bake on greased cookie sheets for 8-10 minutes, until edges start to slightly brown. Remove to wire rack to cool.
- Mix the lemon juice and powdered sugar to make a glaze. Assemble all cookies on baking sheets and drizzle glaze on them. Immediately press sliced almonds into glaze.
Nutrition Facts : Calories 1214.8, Fat 66.7, SaturatedFat 35.3, Cholesterol 153.9, Sodium 572.6, Carbohydrate 140.5, Fiber 4.8, Sugar 81.2, Protein 16.8
LEMON STARS
These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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 COOKIES
I invented this recipe just after my 14th birthday. I made them for my dad because he loves lemon desserts. If you really love lemon flavor, I advise you add more lemon extract because the flavor bakes out rather than in. The extra teaspoon of milk is only if you want thinner dough, but I usually omit the milk.
Provided by Miss Rachel.
Categories Drop Cookies
Time 25m
Yield 20 cookies, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Cream together butter and sugar.
- Beat in egg.
- Combine flour, salt, and baking soda in a small bowl and gradually add to butter mixture.
- Mix in lemon extract, juice, and optional zest.
- Stir in milk if needed.
- Bake on baking sheets lightly coated with nonstick spray for 9-11 minutes (do not overbake).
- Allow to cool on wire racks for about 5 minutes.
Nutrition Facts : Calories 2063.5, Fat 98.8, SaturatedFat 60.2, Cholesterol 456.2, Sodium 1940.5, Carbohydrate 271.4, Fiber 4.3, Sugar 151.1, Protein 23.6
LEMON NUT STAR COOKIES
Family and friends will say "Hooray!" when they see these star-spangled cookies from our Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon zest. , Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion white. Spread over cookies; let stand overnight for glaze to harden.
Nutrition Facts : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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