Lemony Crisps Cookies Food

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.

LEMON CRISPS

Steps:

• Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

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.

LEMON CRISP COOKIES

Steps:

• Cream butter and sugar.
• Beat in lemon rind and juice,.
• Combine flour salt, baking soda, and ginger.
• add to creamed mixture.
• Cover and refrigerate until firm.
• Shape dough into cylinder 1 3/4 inch in diameter.
• Wrap in plastic and chill until very firm or freeze.
• Cut into very thin 1/8" or less.
• Place on greased baking sheets.
• If desired sprinkle with topping.
• Bake 375 for 6-8 min until very lightly browned.
• Let cool for 5 min before removing from pan.

LEMONY CRISPS COOKIES

Steps:

• 1. heat oven to 375
• 2. in large bowl combine cake mix, oil and eggs. stir with spoon mixing well
• 3. shape dough into 1" balls, 2" apart on ungreased cookie sheet.
• 4. place splenda in shallow dish, dip bottom of glass in sugar and press cookies flat. about 1/4" thick.
• 5. bake 5 to 7 minutes.
• 6. in small bowl combine powdered sugar and lemon juice until smooth. drizzle over cookies and sprinkle with yellow sprinkles if desired.

LEMONY CRISPS

Steps:

• 1. Mix the cake mix, eggs, and oil until well blended. Roll into 1" balls and place on ungreased cookie sheet. Flatten each ball with the bottom of a glass that has been dipped in sugar. Place 2 inches apart on cookie sheet and bake 5 - 7 minutes or until edges are light golden brown.
• 2. Once cookies are done, make a glaze with powdered sugar and lemon juice. Drizzle glaze over cookies and then sprinkle with powdered sugar before the glaze dries. ENJOY!

CRISPY LEMON COOKIES

Steps:

• Preheat oven to 350ºF.
• Bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half.
• Add in 1/2 cup butter and stir until melted.
• Sift flour, baking powder and salt together in a bowl.
• Cream remaining butter and sugar until light and fluffy.
• Add egg and lemon butter.
• Mix until pale, about 3 minutes.
• Mix in vanilla.
• Add in flour and mix well.
• Form 1-1/2" balls and drop them onto cookie sheets lined with parchment paper.
• Bake until lightly browned, 12-15 minutes.
• Cool on rack and store in airtight container, (if they last that long!).

QUICKY LEMON CRISP COOKIES

Steps:

• Cream shortening, then add flour baking soda and salt.
• Mix well and add sugar and the pudding mixes and blend well.
• Add eggs and mix.
• Drop by teaspoon on greased cookie sheet and bake at 375 degrees for 8 to 10 minutes.

LEMON CHEWY CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

THIN, CRISPY, LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• Combine flour, baking soda, and baking powder in a small mixing bowl. Set aside. Combine butter and sugar and cream. Add egg, vanilla, and lemon vest, and beat until smooth. Add flour mixture gradually til soft dough forms.
• Drop dough by rounded teaspoon onto a greased baking sheet. Bake until edges turn brown and cookie appears puffy. About 12 minutes. Let sit about 3 minutes to set, and transfer to wire rack to cool completely.
• For glaze combine powdered sugar, milk, water, and vanilla. If glaze is too thick, add some water til thin glaze. Pour 2 teaspoons of glaze over each cooled cookie. Sprinkle with sprinkles. (optional, and glaze is optional as well).

QUICK LEMON CRISPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven.

CRISP LEMON COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy.
• Beat in the lemon juice, peel, and vanilla.
• Gradually add flour and mix well.
• Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
• Coat the bottom of a glass with cooking spray and dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
• Bake at 325 for 11 to 13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.

SWEET LEMON-THYME CRISPS

Steps:

• Into a bowl sift together flour, baking soda, and salt and stir in thyme. In a large bowl with an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and gingerroot. Add flour mixture, beating until just combined.
• Halve dough and on separate sheets of wax paper form each half into a 14- by 1 1/2-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper and foil, about 20 minutes, or until firm, and up to 3 weeks. If frozen solid, bring logs to cool room temperature for ease of slicing.
• Preheat oven to 350° F.
• Cut 1 log diagonally into 1/4-inch-thick ovals and halve each slice diagonally. Arrange cookies about 1 inch apart on ungreased baking sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Immediately transfer crisps with a spatula to racks to cool. Make more cookies with remaining log if desired. Dust cookies lightly with confectioners' sugar.

CRISP LITTLE LEMON COOKIES

Steps:

• Combine cake mix, margarine, and egg; blend well. Fold in cereal.
• Form 1-inch balls, pressing firmly onto ungreased cookie sheet.
• Bake at 350 for 9-12 minutes, or until golden brown around edges.
• Cool 1 minute. Remove from cookie sheet.

SESAME LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
• Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
• Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.