Lemon Dream Cookies Recipes

LEMON DREAM COOKIES

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar.
• Beat in vanilla.
• Gradually add flour.
• Cover and refrigerate for 30 minutes or until easy to handle.
• Preheat oven to 350 degrees.
• Roll into 1-in. balls.
• Place 1 in. apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each.
• Bake for 12-14 minutes or until lightly browned.
• Remove to wire racks to cool.
• Combine the sugar, cornstarch, lemon peel and salt in a saucepan.
• Stir in egg, lemon juice and butter until smooth.
• Cook over medium-high heat until thickened.
• Reduce heat; cook and stir 2 minutes longer.
• Cool and spoon 1/2 teaspoon into each cookie.

LEMON SOUR CREAM COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
• Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
• Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.

LEMON MELTAWAYS

Steps:

• In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.

LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls.
• Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown.
• Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan.
• Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended.
• Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
• Top each with lemon peel and almonds.
• Store covered in refrigerator.

THESE LEMON COOKIES FROM TOP CHEF'S GAIL SIMMONS ARE A CITRUS DREAM

Steps:

• Preheat oven to 300˚F
• For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes
• Add oil, lemon juice and lemon zest and beat to evenly combine
• In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed
• Dough should be airy and not stick to the sides of the bowl
• Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet
• Bake until cookies show cracks in their surface, about 20 minutes
• Let cool completely on baking sheet
• Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth
• Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest
• Cookies can be stored in an airtight container for up to 5 days

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.

GRANDMA ILA NELSON'S LEMON DREAM BARS

Steps:

• For Crust: In medium sized bowl, stir together flour and powdered sugar.
• Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
• For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
• For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
• Cut into bars & serve. Store covered.

LEMON-CREAM SANDWICH COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

GLAZED LEMON DREAM COOKIES RECIPE

Steps:

• Preheat oven to 300˚F. For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add oil, lemon juice and lemon zest and beat to evenly combine. In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed. Dough should be airy and not stick to the sides of the bowl. Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet. Bake until cookies show cracks in their surface, about 20 minutes. Let cool completely on baking sheet. Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth. Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest. Cookies can be stored in an airtight container for up to 5 days.