Announcement

Collapse
No announcement yet.

Lemon cookies

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Lemon cookies

    does anyone have a great lemon cookie recipe? I’m trying to get the best recipes to make a family cookbook for my kids. I have the chocolate chip and now CharleneG’s oatmeal and now need a lemon recipe? Thanks!

  • #2
    Lemon Cookies. oven 375 Bake 6-7 minutes -till light brown

    1 box lemon cake mix
    2 eggs
    1. T lemon juice
    3/4 cup chopped walnuts or coconut

    Combine cake mix, eggs, oil, and juice. Beat on low speed until blended
    Stir in nuts
    Grease cookie sheet.
    Shape in 1" balls and space 1" apart
    Cool and roll or sprinkle in power sugar

    I had these at a party and they were v good

    Comment


    • #3
      Lemon Cookies (Martha Stewart) 350 bake 15-20 minutes Notes on bottom abou tbake time

      2 cups flour
      1/2 t baking soda
      1/2 t salt
      whisk in med bowl all together

      1 T lemon zest
      2 T fresh lemon juice
      1/2 (1 stick) cup unsalted butter-room temp
      1 cup sugar
      1 lg egg
      1 t vanilla
      In large bowl beat butter and sugar until light and fluffy
      Add egg, vanilla and lemon juice and beat until combined
      With mixer on low beat in flour slowly
      Drop by heaping Tablespoon 1 inch apart
      Bake until edges are light brown.
      Cool 2 minutes on cookie sheet then put cookies on wire rack
      When cooled frost with lemon glaze

      Lemon Glaze
      2 cups confectioners sugar
      2 T lemon zest (Finely zeste)
      1/3 fresh lemon juice
      Combine and frost cookies

      Some replies
      use more lemon juice
      watch bake time- maybe 11 minutes

      Comment


      • #4
        Hi Trish!

        I use all butter and top the cookies with yellow sugar before baking.

        Lemon Icebox Cookies

        2 c. flour
        1/4 t. baking soda
        1/2 t. salt
        1 c. shortening
        1/2 c. sugar
        1/2 c. packed brown sugar
        1 egg
        1 T. grated lemon peel
        2 T. fresh lemon juice
        1 c. chopped pecans

        Mix the flour, baking soda and salt. In a separate bowl, beat the shortening (butter), sugar and brown sugars with electric mixer until fluffy. Add egg, lemon peel and lemon juice, beat well. On low gradually add flour mixture until well blended. Stir in pecans.

        Divide dough into 3 equal portions, roll into a 3 – inch log. Wrap in plastic or wax paper and freeze until firm, a couple hours.

        Heat oven to 325

        Unwrap dough and with a sharp knife slice each log into 1/4 inch slices. Place on ungreased sheets (I used parchment paper) 2 inches apart.
        Bake 12 to 14 minutes, until edges are slightly browned. Cool 2 minutes, then move to cooling rack.

        Source – Betty Crocker Mini Cookbook

        Comment


        • #5
          Another good one.

          Soft Lemon Drops

          1 c. sugar
          1/2 c. butter, softened
          1/2 c. sour cream
          2 eggs
          2 tsp. freshly grated lemon peel
          1/2 tsp. lemon extract
          2 1/2 c. flour
          1 tsp. baking powder
          1/2 tsp. salt

          Glaze

          1 c. powdered sugar
          1-2 Tbs. lemon juice

          Preheat oven to 350 deg. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs, lemon peel, and lemon extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.

          Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheets. Bake for 10-12 minutes or until lightly browned. Cool completely.

          Comine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Glaze cookies.

          Source - Land O'Lakes

          Comment


          • #6
            Last one. We love these.


            Lemon Twists

            "Bursting with a nut filling and drizzled with a tart-sweet icing, these attractive twists are sure to be a hit at any brunch."

            2/3 cup milk
            1/4 cup sour cream
            1 egg
            2 tablespoons butter, cut up
            3 cups bread flour
            1 tablespoon sugar
            3/4 teaspoon salt
            1 1/4 teaspoons active dry yeast, or bread machine yeast
            1/2 cup finely chopped walnuts
            1/3 cup sugar
            3 tablespoons butter, melted
            2 teaspoons lemon zest
            1 recipe Lemon Icing

            Add first 8 ingredients to bread machine according to manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.

            Meanwhile, for filling, combine walnuts, the 1/3 cup of sugar, the melted butter, and lemon zest.

            Line baking sheets with foil; grease foil and set aside. On lightly floured surface, roll dough into 16x12 inch rectangle. Spread with the nut filling. Cut in half lengthwise to make two 12x8 inch rectangles. Brush long edges with water. Fold each rectangle in half lengthwise; seal long edges. Cut each crosswise into twelve 4x1 inch strips; twist strips. Place on prepared baking sheets. Cover and let rise in warm place 20-30 minutes or until nearly doubled. Bake in a 375 degree oven for 12-15 minutes or until golden. Remove to racks to cool. Drizzle with Lemon Icing. Makes 24.

            Lemon Icing: Combine 1 cup sifted confectioners sugar and 1 teaspoon lemon juice. Stir in enough milk (2-4 tsps.) to make of drizzling consistency.


            (Best-Loved Breads, Better Homes and Gardens)

            Comment

            Working...
            X