Lemon Lovers Cookies Recipes

LEMON LOVER'S COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

SOFT AND CHEWY LEMON COOKIES

Steps:

• Cover the bowl and chill the dough in the fridge for at least 1 hour, or overnight: This makes the sticky, soft dough easier to roll out.
• Heat the oven to 375°F: Line a baking sheet with a silicon baking mat or parchment.

LEMON LOVER'S COOKIES

Steps:

• In small bowl, cream butter and sugar until light and fluffy.
• Beat in lemon juice.
• Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
• Shape into 1 1/2 inch roll; wrap in plastic wrap.
• Refrigerate for 1 hour or until firm.
• Unwrap and cut into 1/4 inch slices.
• Place 2 inches apart on ungreased baking sheets.
• Bake at 350 for 8-10 minutes or until edges are golden brown.
• Cool completely on pans on wire racks.
• Frosting:.
• In small bowl beat butter until fluffy.
• Add confectioners' sugar, lemon juice and peel.
• beat until smooth.
• Spread over cooled cookes; sprinkle with additional lemon peel if desired.
• Let stand until set. Store in an airtight container.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.