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
LEMON BUTTER COOKIES
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. -Judy McCreight, Springfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 13 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON BUTTER COOKIES
These lemon butter cookies, also known as lemon snowballs or butterballs, are super easy to make and are brimming with vibrant fresh lemon flavor.
Provided by Diana Rattray
Categories Cookies and Candy Dessert
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Heat the oven to 350 F.
- Line a baking sheet with parchment paper or grease the pan lightly.
- In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
- In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
- Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
- Gradually stir the flour mixture into the first mixture until well blended.
- Fold in the chopped walnuts.
- With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
- Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
- Remove the cookies from the baking sheet to a rack and let them cool.
- Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 130 kcal, Carbohydrate 13 g, Cholesterol 48 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 161 mg, Fat 8 g, ServingSize 2 to 3 Dozen (24 servings), UnsaturatedFat 4 g
LEMON BUTTER COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50
Number Of Ingredients 8
Steps:
- Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners' sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not over-beat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
- Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
- Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
- Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.
- Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.
LEMON-BUTTER SPRITZ COOKIES
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! -Paula Pelis, Rocky Point, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 12 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-LIME BUTTER COOKIES
I was looking for a light cookie that would freeze and travel well and couldn't find one, so I created these. They are so good you won't be able to eat just one.-Brenda Brooks, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON BUTTER COOKIES
these simple cookies are made from a creamy lemon batter shot throughout with vanilla bean flecks. Substitute tangerine, lime, or orange zest for the lemon zest to change the color and flavor.
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. in a mixing bowl, cream the butter with the back of a fork until it is smooth, about five minutes. Add the lemon zest and continue to blend until well mixed. Add the granulated sugar and mix until smooth, about two minutes longer. Add the egg and beat vigorously until lemony yellow batter forms, another five minutes.
- 2. Split the vanilla bean in half lengthwise. Using the tip of a sharp knife, scrape the tiny vanilla seeds into the batter and then stir to distribute evenly.
- 3. Slowly stir in 2 cups of the flour, and mix until the dough pulls away from the sides of the bowl, and a ball forms. Remove the dough from the bowl, flatten into a small disk, and wrap in plastic or foil wrap. Chill for 15 minutes.
- 4. Preheat the oven to 375°.
- 5. Generously flour a work surface and a rolling pin with part of the remaining 1/4 cup flour. Roll out the dough into a 1/4 inch thick sheet. Using a 2 inch round cookie cutter, cut out the cookies and transfer them to an ungreased baking sheet, about 3/4 inch apart. Gather up the scraps, apply more flour to work surface and rolling pin, and roll them out. Continue to cut out cookies until no dough remains.
- 6. Bake the cookies until Golden Brown edges appear around each cookie, 7 to 8 minutes. Remove from the oven and transfer to a wire rack. Let cool completely, about 30 minutes, then lightly dust with powdered sugar. Store in an airtight container at room temperature for up to one week. Makes about three dozen cookies.
ORANGE & LEMON BUTTER COOKIES
Updated classic butter cookies with bright citrus flavor and a sweet orange glaze.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 28m
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
- Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
- Drop tablespoon-size mounds of dough on prepared cookie sheets.
- Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Drizzle with Citrus Glaze to serve.
- Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.6 g, Cholesterol 11.8 mg, Fat 3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 41.7 mg, Sugar 5.9 g
LEMON BUTTER COOKIES
Make and share this Lemon Butter Cookies recipe from Food.com.
Provided by Gagoo
Categories Dessert
Time 2h50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest, lemon juice, vanilla and food coloring.
- Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325° and line a baking sheet with parchment paper.
- Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes.
- Transfer to a cooling rack and let cool completely.
Nutrition Facts : Calories 179.6, Fat 8.6, SaturatedFat 5, Cholesterol 38.6, Sodium 129, Carbohydrate 23.8, Fiber 0.3, Sugar 14.5, Protein 2.4
More about "lemon butter cookies recipes"
LEMONY BUTTER COOKIES | BEST COOKIE RECIPES - FOOD
From foodandwine.com
5/5 Total Time 1 hr 15 mins
- Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
HOW TO MAKE LEMON BUTTER COOKIES RECIPE - DELISH
From delish.com
4.1/5 (35)Category Dessert
LEMON BUTTER COOKIES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
LEMON BUTTER COOKIES RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
LEMON BUTTER COOKIES RECIPE - MADE SIMPLE BY BAKEOMANIAC
From bakeomaniac.com
EASY LEMON BUTTER COOKIES RECIPE - TAMMILEE TIPS
From tammileetips.com
LEMON GOOEY BUTTER COOKIES RECIPE - TASTINGTABLE.COM
From tastingtable.com
LEMON BUTTER BISCUITS RECIPES - NDALU.UK.TO
From ndalu.uk.to
LEMON BUTTER COOKIES RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
LEMON COOKIES WITH BUTTER - 1 RECIPES | BONAPETI.COM
From bonapeti.com
LEMON COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
EASY LEMON GOOEY BUTTER COOKIES RECIPE {NO CAKE MIX NEEDED}
From shugarysweets.com
TOP 49 LEMON GOOEY BUTTER COOKIES WICKED RECIPES
From akusa.heroinewarrior.com
EASY LEMON BUTTER COOKIES RECIPE – MY RECIPES
From happywomenday.com
BAKING 101: RECIPES FROM 'FIRST CREAM THE BUTTER AND SUGAR'
From nzherald.co.nz
TOP 40 EASY LEMON BUTTER COOKIES RECIPES
From memang.heroinewarrior.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love