LEMON DROP COOKIES
This is one of our favorite Christmas cookie recipes. It's a buttery cookie with a tart lemon curd in the center. The only drawback - they don't stack very well due to the lemon curd filling. But they don't last that long anyway in our house!! My kids love them. Note: serving size is 2 cookies.
Provided by Nanners
Categories Dessert
Time 1h10m
Yield 3-4 dozen, 18-24 serving(s)
Number Of Ingredients 8
Steps:
- Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.
- Add flour and mix well.
- Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.
- Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.
- Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.
- Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.
BUDDHA'S HAND LEMON DROP COOKIES
Make and share this Buddha's Hand Lemon Drop Cookies recipe from Food.com.
Provided by Cathleen Colbert
Categories Drop Cookies
Time 2m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- n a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and the Buddha's Hand zest until evenly combined (you can use your hands if it's easier that way). Add the butter and cream to combine; add the eggs and continue mixing. Add the lemon juice and vanilla and mix until smooth. Then gradually stir in the flour mixture until well blended. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Roll the dough into small quarter-sized balls and then toss gently in the powdered sugar until lightly coated. Place on a parchment paper covered baking sheet. Bake for 10 to 12 minutes, or until pale golden brown.
Nutrition Facts : Calories 965.7, Fat 34.7, SaturatedFat 20.6, Cholesterol 205.3, Sodium 889.6, Carbohydrate 152.5, Fiber 2.3, Sugar 87.1, Protein 13.2
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Provided by Kim D.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For cookies, cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9
CANDIED BUDDHA'S HAND CITRON
What should you get that 'special' (super-picky and has everything) foodie on your holiday list? Now you know. By the way, if you're a fan of candied citrus, you'll want to make extra, since Buddha's hand is a unique and special treat.
Provided by Chef John
Categories Desserts Candy Recipes
Time P1DT3h30m
Yield 32
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
- Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
- Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.2 g, Fiber 0.9 g, Protein 0.1 g, Sodium 1 mg, Sugar 19.1 g
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES
The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F
- In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
- Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
- Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
- Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
- Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.
Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5
ITALIAN LEMON DROP COOKIES
Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!
Provided by Crisco Recipes
Categories Drop Cookies
Time 40m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 12
Steps:
- HEAT oven to 375ºF. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
- ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
- For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
Nutrition Facts : Calories 55.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 5, Sodium 30, Carbohydrate 12.1, Fiber 0.2, Sugar 7.2, Protein 0.9
LEMON DROP COOKIES
Make and share this Lemon Drop Cookies recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- FOR COOKIES: Preheat oven to 350 degrees.
- Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
- Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
- Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
- (I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
- Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
- Cool completely.
- FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
- lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
- When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
- Let dry.
Nutrition Facts : Calories 117.5, Fat 2.7, SaturatedFat 0.5, Cholesterol 13, Sodium 63.8, Carbohydrate 22.4, Fiber 0.2, Sugar 16.1, Protein 1.2
More about "buddhas hand lemon drop cookies recipes"
BUDDHA'S HAND LEMON DROP COOKIES - JOLLY TOMATO
From jollytomato.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 2 mins
- In a large mixing bowl, combine the granulated sugar and the Buddha's Hand zest until evenly combined. Add the butter and cream the mixture until thoroughly combined; add the eggs and continue mixing. Add the lemon juice and vanilla and mix until smooth. Then gradually stir in the flour mixture until well blended. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Roll the dough into small quarter-sized balls and then toss gently in the powdered sugar until lightly coated. Place on a parchment paper covered baking sheet. Bake for 10 to 12 minutes, or until pale golden brown. Makes 3 dozen cookies.
WAYS TO USE A BUDDHA'S HAND FRUIT RECIPE | MYRECIPES
From myrecipes.com
- Peel or zest most of the rind from the Buddha's hand and cut the fingers into rounds. Cut away any hard parts around the stem end, and cut the base into small chunks.
- Place the Buddha's hand and ginger in a large saucepan, add lemon juice, water, and sugar, stir well and bring to a rapid boil over medium-high heat for 1 minute, then lower the heat. Let the mixture simmer until the Buddha's hand is completely tender and translucent, and the liquid has cooked down to a thick syrup.
- Using a slotted spoon, scoop out Buddha's hand chunks (save or discard the ginger), and put it in a sterilized jar with a tight-fitting lid. Fill the container nearly to the top, and then pour syrup over top. Extra preserves and syrup can be stored separately or together, and make a marvelous cocktail ingredient. Store in the refrigerator for up to 4 weeks. Serve on toast, or as a condiment with cheese.
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