MELT IN YOUR MOUTH HONEY LEMON MERRY CHRISTMAS COOKIES
These are a Christmas family tradition at our house and they don't last long. Even better (more moist and very sweet) the second and third day if kept in an air tight container.
Provided by Rory
Categories Cut-Out Cookies
Yield 30
Number Of Ingredients 7
Steps:
- Mix sugar, egg, honey, and lemon in a medium bowl with mixer. Sift together and stir in flour, soda, and salt. Chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out 1/4 inch dough and cut shapes using flour to roll and cut. Place on greased cookie sheets. Bake for 8-10 minutes. Do not let cookies get brown. Follow by icing with a butter cream icing. DELICIOUS!!!
Nutrition Facts : Calories 76 calories, Carbohydrate 17.2 g, Cholesterol 6.2 mg, Fat 0.3 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 122.3 mg, Sugar 8.5 g
MELT IN YOUR MOUTH SUGAR COOKIES
I just made these from the Dec 2005 Good HouseKeeping magazine. The recipe was submitted by Faye Holloway of Tallulah, LA.I had to put them in the freezer or they would all be gone! The book says 8 dozen, I only got about 4.
Provided by charlened
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- On waxed paper, combine flour, baking soda, cream of tartar and salt.
- In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
- Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
- Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.
MELT IN YOUR MOUTH SUGAR COOKIES
This recipe comes from my husband's cousin, Tracie from North Dakota. She sent it to me for a family cookbook I'm assembling..and they are awesome!
Provided by Barenakedchef
Categories Dessert
Time 1h37m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter, eggs, sugar, sour cream and vanilla.
- Mix salt, flour, baking soda and baking powder and add to butter mixture.
- Chill one hour or overnight.
- Roll the batter out to 1/4 to 1/2-inch thickness.
- Cut cookies with your favorite cookie cutters.
- Bake at 350° for 10-12 minutes. Keep them white; don't overbake!
- For frosting: Cream together margarine and cream cheese.
- Add vanilla and sugar.
- Frost cookies.
Nutrition Facts : Calories 378.3, Fat 15.6, SaturatedFat 7.8, Cholesterol 54.9, Sodium 245.9, Carbohydrate 56.2, Fiber 0.7, Sugar 35.4, Protein 4.2
MELT IN YOUR MOUTH HONEY LEMON MERRY CHRISTMAS COOKIES
These are a Christmas family tradition at our house and they don't last long. Even better (more moist and very sweet) the second and third day if kept in an air tight container.
Provided by Allrecipes Member
Categories Cut-Out Cookies
Yield 30
Number Of Ingredients 7
Steps:
- Mix sugar, egg, honey, and lemon in a medium bowl with mixer. Sift together and stir in flour, soda, and salt. Chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out 1/4 inch dough and cut shapes using flour to roll and cut. Place on greased cookie sheets. Bake for 8-10 minutes. Do not let cookies get brown. Follow by icing with a butter cream icing. DELICIOUS!!!
Nutrition Facts : Calories 76 calories, Carbohydrate 17.2 g, Cholesterol 6.2 mg, Fat 0.3 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 122.3 mg, Sugar 8.5 g
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES
The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F
- In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
- Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
- Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
- Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
- Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.
Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5
MELT-IN-YOUR-MOUTH COOKIES
These cookies really do melt in your mouth, and they're just as good without the pecans if you don't have them to hand.
Provided by Sackville
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add water and vanilla to the mixture.
- Gradually add flour, fold in nuts.
- Roll dough into 1 inch balls.
- Place on ungreased baking sheets and flatten with fingers.
- Bake at 300 F for 20-25 minutes.
- Cool on a wire rack.
MELT IN YOUR MOUTH LEMON SNOWDROPS
These cookies are light, lemony, and just melt in your mouth and you can't eat just one! My sister-in-law found them in the paper and they were wonderful I have to share!
Provided by glitter
Categories Dessert
Time 53m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400*.
- In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
- Stir in the flour and salt.
- If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
- Shape dough into 1" balls.
- Place about 1" apart on ungreased cookie sheet.
- Flatten slightly with the bottom of a glass dipped in granulated sugar.
- Bake 8-10 minute or until the edges are light brown.
- Immediately remove from the cookie sheet to cool.
- Put the cookies together in pairs with the filling and then dust with the powdered sugar.
- For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
- Stir in the remaining ingredients.
- Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
- Boil 1 minute, stirring all the while, then cool.
- Enjoy!
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