LEMON SANDWICH COOKIES
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
LEMON COOKIES WITH LEMON CREAM FILLING
Pretty little buttery lemon cookies with a tangy lemon buttercream filling.
Provided by Tricia
Categories Cookies
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
- Fit a large pastry bag with a large open decorator tip and set aside.
Nutrition Facts : Calories 133 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 15 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
LEMON THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
- Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
- Add the eggs, salt and continue beating until fully incorporated.
- Add the flour and continue mixing on low until fully incorporated.
- Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
- Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
- Place a small dollop of the lemon curd into the center of each cookie.
Nutrition Facts : ServingSize 1 g, Calories 96 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 26 mg, Fiber 1 g, Sugar 4 g
LEMON DREAM COOKIES
Time 44m
Number Of Ingredients 11
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 FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
LEMON FILLED DREAMS..COOKIES
Make and share this Lemon Filled Dreams..cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 52m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- in bowl, cream butter and powdered sugar.then add vanilla.mix well.
- gradually add flour, mix well to combine --
- cover and refrigerate 30 minutes --
- roll into 1" balls.
- Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie --
- bake at 350* for 12-14 minutes or lightly browned --
- remove to rack to cool completely.
- to prepare FILLING:.
- combine sugar, cornstarch, lemon zest and salt in saucepan --
- stir in beaten egg, lemon juice and butter till smooth.
- cook over medium heat till thickened.
- reduce heat, cook and stir 2 minutes.
- cool.
- spoon 1/2 tsp of filling into each cookie.
- dust with powdered sugar.
Nutrition Facts : Calories 1004.8, Fat 67.6, SaturatedFat 41.9, Cholesterol 243.4, Sodium 682.2, Carbohydrate 91.5, Fiber 2, Sugar 36.2, Protein 10
LEMON CAKE FILLING
A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 20m
Yield 3 9 inch layers
Number Of Ingredients 7
Steps:
- Mix sugar and cornstarch together thoroughly.
- Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
- Cook in a double boiler about 15 minutes, stirring constantly.
- Add butter, beat well and cool before using.
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