Zesty Lemon Snickerdoodles Food

LEMON SNICKERDOODLES

Steps:

• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.
• Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.
• Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.
• Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

ZESTY LEMON BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
• To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
• Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
• Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
• Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

ZESTY LEMON SNICKERDOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
• Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
• Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
• Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

ZESTY LEMON ICE CREAM COOKIE SANDWICHES

Steps:

• Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
• Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
• Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
• Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
• To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

ZESTY LEMON SNICKERDOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
• Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
• Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
• Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

ZESTY LEMON PASTA

Steps:

• 1. In a large bowl mix all ingredients except parsley.
• 2. Boil pasta to taste (recomment a dente).
• 3. Drain pasta well, toss with other ingredients.
• 4. Plate and top with fresh parsley.

SNICKERDOODLE LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray, line with parchment paper, leaving overhang. Spray the parchment.
• To make the Snickerdoodle crust, in a medium bowl, whisk to combine the flour, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and well blended. Reduce the speed to low and add the flour mixture, stirring until just combined, then stir in the vanilla extract.
• Press the dough in an even layer into the prepared baking dish and refrigerate for 20 minutes. Dock the dough with a fork, then bake for about 20 minutes until the edges are starting to turn golden. Remove and let cool while you make the filling.
• To make the filling, in a small bowl, whisk to combine the flour, baking powder and salt. In a medium bowl, whisk to combine the eggs, sugar, lemon zest and lemon juice. Add the flour and whisk to combine.
• Pour the filling over the crust and bake until set, about 28-30 minutes. Transfer to a wire rack and let cool completely, then refrigerate until completely set, about 1 hour and up to overnight.
• Use the edges of the parchment paper to lift the lemon bars from the pan. Place 8-10 long wooden skewers randomly over the top and dust over confectioners sugar. Cut into 2-inch squares and serve.