ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
ICED LEMON COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
- Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
- 1 pound (2 cups) confectioners' sugar
- 6 tablespoons lemon juice
- In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
- Yield: enough for 3 dozen cookies
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.
ICED LEMON SHORTBREAD BARS
Make and share this Iced Lemon Shortbread Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 24-36 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside.
- beat sugars and butter in large mixing bowl -- until combined.
- beat on medium speed until light and fluffy --
- stir in lemon zest and lemon juice --
- stir in flour, cornstarch, and salt.
- press dough in pan -- with floured fingers.
- bake 35-45 minutes or top is lightly golden brown --
- cool completely in pan on wire rack for about 45 minutes.
- spread with lemon icing -- let stand 15 minutes.until set.
- for bars, cut into 6x6 rows.
- to prepare LEMON ICING:.
- mix all ingredients in medium bowl with spoon until smooth and spreadable.
Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 79.8, Carbohydrate 28.1, Fiber 0.4, Sugar 15.9, Protein 1.3
LEMON SHORTBREAD
Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 36 shortbread
Number Of Ingredients 5
Steps:
- Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
- With large spoon, blend in butter.
- Work with hands until a soft, smooth dough forms.
- roll dough to 1/4 inch thickness.
- Cut in shapes with cookie cutters.
- Place on ungreased baking sheets.
- Sprinkle with coloured sugars if desired.
- Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
- Remove from sheet, cool completely.
- Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4
ICED LEMON SHORTBREAD FINGERS
Make and share this Iced Lemon Shortbread Fingers recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 52m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch square pan or coat with nonstick spray.
- Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.
- In a medium bowl, thoroughly stir together the flour and cornstarch, set aside.
- In a food processor, process the powdered sugar, sugar and lemon zest until the sugar is yellow and zest if finely pulverized, about 3 minutes.stopping and scraping down the bowl several times. Add the butter, salt, lemon juice and lemon extract and process until well blended and fluffy, about 1 minute.
- Sprinkle the flour mixture over the butter mixture and process in on/off pulse until well blended and smooth, stopping and scraping down sides of bowl several times.
- Turn the dough out onto a large sheet of plastic wrap, pat the dough into a 6" disk. Fold the wrap around the dough.
- Refrigerate for 20-23 minutes or until doguh is cool and slightly firmer.
- Preheat the oven to 300°F.
- Press the dough evenly into the pan. lay a sheet of wax paper on the dough, then press it out the the edges until the top is smooth and flat.
- Peel off and discard the paper.
- Bake in the middle of the oven 37-40 minutes or until pale golden all over and just slightly darker at the edges.
- Transfer the pan to a wire rack and let stand until completely cooled.
- Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
- For the icing: In a food processor, combine the sugar, and lemon zest and process until the sugar is lightly colored and zest is finely pulverized. about 1 minutes, stopping and scraping down sides of bowl.
- Add enough water a few drops at a time to yield a fluid but not runny icing.
- Immediately spread the icing evenly over the shortbread.
- Let stand for 5 minutes.
- Using a large sharp knife, trim off and discard the uneven edges, work carefully, the shortbread is slightly crumbly.
- Wipe the knife clean between cuts.
- Cut into 24 fingers -- using a table knife or spatula, carefully separate and lift the fingers, let stand, slightly separated until the icing completely sets, about 1 hour.
- Store in a single layer or layered with wax paper in an airtight container for up to 10 days or freeze for up to 1 month.
Nutrition Facts : Calories 126.1, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 65.7, Carbohydrate 17.9, Fiber 0.3, Sugar 9.9, Protein 0.9
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