LEMON-GINGER BLOSSOM COOKIES
Steps:
- Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, lemon zest and vanilla; continue beating until well mixed. Add flour, baking powder, ginger, and salt. Beat until well mixed. Cover; refrigerate 1 hour or until firm.
- Heat oven to 375°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3/4-inch heart-shaped cookie cutter. For each cookie, arrange four hearts with points together on ungreased cookie sheet. (Points and sides should overlap slightly.) Bake 5-6 minutes or until set. Cool completely.
- Combine powdered sugar, lemon juice and red food color in small bowl; mix well. Stir in water, 1 teaspoon at a time, until desired glazing consistency. Spread about 1/4 to 1/2 teaspoon glaze on each cooled cookie. Dot yellow food color in center of each cookie with toothpick, if desired.
Nutrition Facts : Calories 70 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 35 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein
LEMON BLOSSOMS
Steps:
- Preheat oven to 350 degrees. (325 for dark, non-stick pan)
- Spray mini muffin tins.
- With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
- Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
- Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
- For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
- While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
- Using a spoon, drizzle more glaze over blossoms, if desired.
- Let set for 1-2 hours. Store in airtight container.
- This recipe works great if you want to make them a day ahead too!
- Makes 4 dozen
LEMON BLOSSOM COOKIES
We make these every Christmas! We should make them more often, so lemony and good! Remember to allow time to chill dough 2 hrs. before baking.
Provided by Barb Janisse
Categories Jams & Jellies
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350*
- 2. In large mixer bowl, beat butter and sugar until fluffy. Add ReaLemon juice; beat well. Gradually add flour, mix well. CHILL 2 hrs.
- 3. Shape into 1" balls. Place 1" apart on greased baking sheets. Press thumb in center of each ball, fill with jam.
- 4. Bake 14 to 16 minutes or until lightly browned. Makes 6 dozen! Tip: Put bowl of cookie dough back in fridge between baking batches, if dough gets to room temperature, the cookies spread too much.
LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON SPRITZ COOKIES
Best lemon spritz cookie recipe!
Provided by MrsB
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
- Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
- Bake in the preheated oven until lightly browned, 12 to 14 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 9.2 g, Cholesterol 16.4 mg, Fat 4.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 57 mg, Sugar 4.2 g
LEMON BLOSSOMS (PAULA DEEN)
Make and share this Lemon Blossoms (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 1h27m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
- Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
- Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
- With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
- Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
LEMON BLOSSOM COOKIE BALLS
Serve these dainty, lemony bite-size Lemon Blossom Cookie Balls at your next bridal or baby shower. Lemon Blossom Cookie Balls feature golden sandwich cookies and a creamy, delicious filling.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 40 servings
Number Of Ingredients 6
Steps:
- Mix cream cheese, cookie crumbs and zest until blended.
- Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LEMON BLOSSOM COOKIES
Delicious little lemon cookies. Use preserves of your choice..I like Apricot..Yum!
Provided by Cassie *
Categories Cookies
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degree
- 2. In a large mixing bowl, beat margarine or butter and sugar until fluffy. Add lemon juice; beat well. Gradually add flour; mix well. Chill 2 hours.
- 3. Shape into 1 - in balls; roll in nuts if desired. Place 1 inch apart on greased baking sheet. Press thumb in center of each ball; fill with preserves.
- 4. Bake 14 to 16 minutes or until lightly browned.
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