Lemon On Lemon Iced Cookies Recipes

ICED LEMON COOKIES

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
• Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.

ICED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
• Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
• 1 pound (2 cups) confectioners' sugar
• 6 tablespoons lemon juice
• In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
• Yield: enough for 3 dozen cookies

ICED LEMON COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking sheets.
• 2. Whisk flour, baking powder, baking soda and salt; set aside. Cream butter and sugar together until light and fluffy; using stand or hand mixer on medium. Turn mixer to low. Add egg, lemon zest, lemon juice and vanilla extract; mix just until incorporated.
• 3. Add the flour mixture to the butter mixture in three parts. Mix on low just until incorporated. Using 1 1/2 tablespoon cookie scoop place dough on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.
• 4. In a small bowl whisk together powdered sugar, lemon juice, milk and lemon zest. Ice fully cooled cookies and place on cookie cooling racks to set.

ZESTY ICED LEMON COOKIES

Steps:

• In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
• Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar.
• Bake at 325 for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
• Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.

ICED LEMON COOKIES

Steps:

• Sift flour, baking powder and soda into large bowl.
• Beat butter and sugar.
• Gradually add dry ingredients and lemon juice to sugar mixture.
• Chill dough 1 hour.
• On floured surface, roll half of dough to 1/8-inch thickness.
• Cut cookies out.
• Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes.
• Glaze:.
• Mix sugar and lemon juice together.
• Once cookies have cooled, top with glaze.
• Let set before eating.

ICED LEMON COOKIES

Steps:

• FOR COOKIES:
• Preheat oven to 350°F. Line 2 baking sheets with foil. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled). Continue beating 1 minute. Combine flour and baking powder in small bowl. Add to butter mixture and stir to form soft sticky dough.
• Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips dipped into water, press ends of each ring together into smooth ring. Bake until golden brown, about 20 minutes. Meanwhile, prepare icing.
• FOR ICING:
• Melt butter in heavy medium saucepan over low heat. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
• Remove cookies from oven. Immediately brush warm icing over hot cookies. Cool iced cookies on sheets 2 minutes. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)

ICED HONEY LEMON COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon zest and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel.