Old Fashioned Lemon Cookies Food

OLD-FASHIONED LEMON COOKIES

Steps:

• Cream butter and sugar. Mix in egg yolks. Mix well.
• Stir in lemon zest and flour and cornmeal.
• Pat dough into a disc--wrap in plastic wrap and refrigerate 3-4 hours.
• Roll out on floured surface about 1/2" thick or a little less.
• Cut in desired shapes.sprinkle with additional sugar and lemon zest, if desired.
• Bake in 350°F oven for 8-10 minutes or until edges are just turning golden brown.
• Cool on cookie sheet for 1 minute before removing to rack to cool completely.

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Sift flour, baking soda, and salt into a bowl and set aside.
• Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
• Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
• Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
• Reduce speed and gradually add flour mixture. Mix until just combined.
• Chill mixture for at least 15 minutes.
• Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
• Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
• Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
• If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
• Return to freezer for approximately 5 minutes.
• Bake at 350° for 15 minutes.
• Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
• Repeat from step 8 till cookie mixture is depleted.
• Cookies can be stored in an airtight container at room temperature up to 3 days.
• Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.

OLD FASHIONED SUGAR COOKIES WITH LEMON VERBENA

Steps:

• Combine flour, lemon verbena leaves, baking powder, and salt; set aside.
• Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds.
• Add sugar, eggs, and vanilla. Beat until well combined.
• Add half of the flour mixture. Beat until combined.
• Stir in remaining flour mixture with a wooden spoon until combined.
• Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake in a 350 degree F (180 degree C ) oven for 8 to 10 minutes or until edges are lightly browned.
• Remove to wire racks and cool.
• Makes 36. Store in an airtight tin for up to 5 days.

LEMON ICEBOX COOKIES

Steps:

• Beat butter and both sugars with an electric mixer until fluffy.
• Add eggs, one at a time, and beat well after each addition.
• Add grated peel and lemon juice and bleat until well blended.
• Add flour, baking soda and salt to butter mixture, beating until just blended.
• Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
• Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
• Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
• Bake at 350º for 12 to 14 minutes until edges are lightly browned.
• Remove to wire racks to cool.
• Store in an airtight container or freeze.