EASY LEMON SHORTIES
Another cookie recipe for my "to try" list from Canadian Living Muffins and Cookies. *Preparation time includes 30 minutes refrigeration time
Provided by Dreamer in Ontario
Categories Dessert
Time 57m
Yield 36 cookies
Number Of Ingredients 4
Steps:
- Using a large bowl, cream butter and beat in sugar until light and fluffy.
- Stir in lemon rind.
- Gradually stir in flour until blended.
- Shape dough into 2 equal discs, wrap in plastic wrap and refrigerate for about 30 minutes until chilled.
- Preheat oven to 300F.
- Between 2 sheets of waxed paper, roll out dough to 1/4 inch thickness.
- Using a 2 inch floured cutter, cut out cookies and place on an ungreased baking sheet.
- Bake in 300F oven for 17 to 30 minutes until lightly browned on bottom.
- Remove from oven and allow cookies to cool on racks.
LEMON SHORTBREAD COOKIES
I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! -Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
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