Thin Crispy Lemon Cookies Food

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 THINS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

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.

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).

CRISP LEMON THIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Cream butter, sugar and lemon zest until light and fluffy. Scrape the sides of the bowl.
• Add the lemon juice and lemon extract. Mix until well combined.
• Add the egg and mix until well combined. Scrape the sides of the bowl.
• Add the salt, baking soda, and flour. Mix until incorporated.
• Use a .75 oz scoop (my larger of the cookie scoops - black handle) or tablespoon to scoop the cookies onto the prepared baking sheets. Leaving 2" between the cookies. They will spread as they bake. Make sure to leave enough room.
• Bake until the edges are golden brown and the middle of the cookies are set. About 8-10 minutes
• Transfer the cookies to a cooling rack and allow to cool completely.
• Store at room temperature in a covered container.

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.

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.

CRISPY LEMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and sugar until smooth.
• Add the flour, sour cream, baking soda and lemon extract and blend until smooth.
• Divide dough in half and place each half on a piece of wax paper. Roll each section into a 2 inch log and freeze until firm.
• Remove 1 log at a time, slice dough into 1/8 inch slices.
• Place on ungreased cookie sheet. Bake until edges are golden brown.
• Remove from oven, cool for 1 minute, remove from pan and cool on rack.
• Drizzle with icing if desired.
• For Lemon Icing: Mix all ingredients until smooth. Drizzle over cookies. Let icing dry before storing.

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!).

LEMON THINS

Steps:

• In a bowl with an electric mixer cream together the shortening, the butter, and the sugar, add the vanilla, the lemon extract, the zest, and the juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well. On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.