LEMON STARS
These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield about 36 cookies
Number Of Ingredients 9
Steps:
- In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
- Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
- In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
- Preheat the oven to 350 degrees F.
- Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
- While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.
CINNAMON STARS: ZIMTSTERNE (GERMANY)
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 2 dozen stars
Number Of Ingredients 5
Steps:
- Sift the confectioners' sugar.
- Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
- Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
- Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
- Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
- Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
LEMON NUT STAR COOKIES
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden.
JAMMY STAR COOKIES
Bake these lovely star-shaped biscuits to give as edible Christmas gifts for family and friends. They're easy to make, so kids can get involved too
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Makes 15-20
Number Of Ingredients 9
Steps:
- Blitz the butter, flour and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead briefly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins. Line two baking sheets with baking parchment.
- Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet.
- Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, then transfer to a wire rack to cool completely.
- Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
- Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 198 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
FROSTED LEMON-RICOTTA COOKIES
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"-Renee Phillips, Owosso, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
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- Preheat the oven to 250 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
- Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
- Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.)
- Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. (*SEE NOTE)Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.
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