LEMON MELTAWAYS
We're calling it: This citrusy spin on timeless shortbread is a new classic! With the buttery dough and double dose of lemon-there's zest in the dough and lemon juice in the icing-these lemon meltaways really live up to their name. And just like classic shortbread, they're made with a short ingredient list. So don't be deceived by their impressive looks, these cookies are totally doable. One tip though, don't skip tossing them in powdered sugar for the second time-doing so adds to their magical, melt-in-your-mouth tenderness. Give them a try and let us know if you think they're worthy of a permanent spot in your recipe box.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
- Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
- In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 10 g, TransFat 0 g
SUGAR CRUSTED MELTAWAY COOKIES
This is my favorite holiday/special occasion cookie and it is DELISH! Everyone with whom I've shared these cookies loves them. My personal variation to this recipe is to add 1 tablespoon of orange liqueur or triple sec to the orange juice. I also use mini-chocolate chips. This recipe comes from the Pillsbury Bake-off Cookbook...
Provided by Valerie Johnson
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325 degrees
- 2. In small bowl combine orange peel and orange juice; set aside.
- 3. In large bowl cream 1/4 cup sugar, salt, butter, water and vanilla.
- 4. Lightly spoon flour into measuring cup; level off. Stir in flour, chocolate chips and nuts; mix well.
- 5. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
- 6. Bake at 325 degrees for 15-20 minutes or until firm to touch. Remove from cookie sheets; cool completely.
- 7. Strain orange juice mixture. Dip cookies in orange juice; roll in sugar. Allow to dry to form sugar shell.
STAMPED CUTOUT COOKIES
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays. Plus, with some cookie stamps, you can get some great decoration! -Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.
Nutrition Facts : Calories 307 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 184mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
MELTAWAY COOKIES
Meltaway cookies is a simple cookie recipe that delivers a soft and buttery cookie, the vanilla and almond extract gives them fabulous flavor. Topped off with a sweet icing.
Provided by Wendie
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream butter, egg yolks, vanilla, and almond extract together
- Add powdered sugar, flour, cream of tartar, and baking soda. Beat well. The dough will appear to be crumbly. Work it with your hands until it forms a ball.
- Roll dough into 1-inch balls and place them on the baking sheet.
- Flatten each ball with your fingers or a flat glass cup. Lightly flour the bottom of the cup if itsticks.
- Bake for 10 minutes or until the bottoms are lightly brown. Allow cooling.
- To prepare the frosting, beat powdered sugar, butter, and milk together. If it is toothick, add a little milk. If it is too thin, add a bit more powdered sugar
- When cookies are cool, frost, add sprinkles, and enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 102 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PECAN MELTAWAYS
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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