CRISP LEMON COOKIES
These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4.5 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CRISP COOKIES
These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. -Julia Livingston, Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 189mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CHEWY CRISPS
Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.
Provided by Jennifer Lipka
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
- On low speed, beat in flour just until blended.
- Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
- Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g
LEMON-LIME COOKIE CRISPS
These ultra-thin cookies are super crunchy and flavourful. Swap orange zest for the lemon or lime if you prefer.
Categories Dessert
Time 26m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
- Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
- Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
- Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
- Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.
Nutrition Facts : Calories 108 kcal
LEMON - LIME COOKIE CRISPS
These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon and lime if you prefer. 3 points per serving by WW standards.
Provided by Sara G
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Place parchment paper on 2 cookie sheets
- 2. Using an electric mixer, cream butter and sugar in medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with spoon. Fold in vanilla
- 3. Fold in the zest.
- 4. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full flatten out cookies with back of spoon so cookies look almost translucent.
- 5. Bake until edges start to brown, about 4 or 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields four cookies per serving..For a nutty flavored cookie, skip the zest and add almond extract.
- 6. only makes 10 cookies..I usually double the recipe.
LEMON AND LIME COOKIE CRISPS
Tasty Lemon and Lime Cookie Crisps! These Sweet Treats Are Light and Fluffy on the Inside but They are Crispy on the Bottom when You Bite ....
Provided by Jelena Mardere
Time 40m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F and line a baking sheet with parchment paper.
- In a large baking bowl, mix ½ a cup of butter and ¾ cup of sugar.
- Add one egg, one tablespoon of lemon juice, one tablespoon of lime juice, 1 tablespoon of lemon zest, 1 tablespoon of lime zest, and vanilla to the creamed butter and sugar. Mix well.
- Add ½ a teaspoon of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt and 1¼ cups of flour. Stir with a wooden spoon until all the ingredients are fully combined.
- Using a small cookie scoop, spoon dough balls onto the baking sheet.
- Bake for 15 minutes.
- Leave the cookies to cool on the baking sheet for about 10 minutes before transferring to wire racks to cool completely.
- Whisk 1½ cups of confectioners' sugar with 1 tablespoon each of lemon and lime juice. Depending on the consistency of the prepared icing, you might need to add a little more juice or sugar to obtain a smooth icing.
- Drizzle a little icing onto each of the cooled cookies and sprinkle the remaining lime zest onto the icing.
- Enjoy these cookies once the icing has hardened. Store in an airtight container.
Nutrition Facts : Calories 109, Fat 3.2g, Cholesterol 13mg, Sodium 53mg, Carbohydrate 18.9g, Protein 1.4g
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
QUICK LEMON CRISPS
This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.
Provided by v monte
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 20m
Yield 72
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 8 g, Cholesterol 7.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 52.4 mg, Sugar 2.8 g
LEMON CRISP COOKIES
I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.
Provided by graciethebaker
Categories Drop Cookies
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter and sugar until fluffy.
- Add egg, lemon zest, juice, vanilla and beat again.
- In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
- Add dry ingredients to wet in two batches, until just blended.
- Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Sprinkle with colored sugar.
- Bake for 10-12 minutes until edges are lightly browned.
- Cool on cookie sheet for 1 minute then move to a cooling rack.
LEMON LIME COOKIE CRISPS 2 PTS.
Steps:
- Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
- Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
- Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
- Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
- Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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