SLICE 'N' BAKE LEMON GEMS
Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) -Delores Edgecomb, Atlanta, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-RASPBERRY GEM COOKIES
adapted from the food network by "the craving chronicles" - http://cravingchronicles.com/2009/12/09/lemon-raspberry-thumbprint-cookies/
Provided by ellie3763
Categories Dessert
Time 50m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until creamy.
- Add yolks, zest, juice, and vanilla. Beat well.
- Add the flour mixture and beat to combine well.
- Form tablespoon-sized balls of dough by rolling dough between your palms to form even spheres. Place on a baking sheet with room between (they will spread!) Press a finger into the top of each ball to make an indentation.
- Bake the cookies for 10 minutes.
- Place jam in a bowl and microwave until thinned and smooth (watch this - it wont' take long!).
- Remove the cookies from the oven. Use a teaspoon measuring spoon to make a crater in the middle of each puffed cookie. Use a 1/2 teaspoon measuring spoon to scoop warmed jam into the indentation.
- Return the cookies to the oven. Bake for 10 more minutes.
- Allow cookies to cool completely. When cool, dust with powdered sugar. Moisten one finger and gently touch the raspberry portion of each cookie to melt powdered sugar there.
Nutrition Facts : Calories 110.4, Fat 5.5, SaturatedFat 3.3, Cholesterol 23.8, Sodium 73.4, Carbohydrate 14.5, Fiber 0.3, Sugar 7.5, Protein 1
RASPBERRY LEMON THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
- In a small bowl, combine the jam and Chambord. Stir to combine.
- In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
- In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
- Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
- Transfer the cookies to wire racks to cool completely.
EMERIL'S RASPBERRY LEMON THUMBPRINT COOKIES
These are easy to make and taste delicious. I liken them to a shortbread cookie. If you chill the dough for just a bit in the frig, it's much easier to handle.
Provided by Juenessa
Categories Dessert
Time 55m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter 2 large baking sheets.
- In a small bowl, combine the jam and Chambord.
- Stir to combine.
- In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
- In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
- Beat in the egg yolks, lemon zest, lemon juice and vanilla.
- Add the flour mixture in 2 additions and beat just until moist clumps form.
- Gather the dough together into a ball.
- Pinch off the dough to form 1-inch balls.
- Place on the prepared baking sheets, spacing 1-inch apart.
- Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
- Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
- Bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
- Transfer the cookies to wire racks to cool completely.
Nutrition Facts : Calories 104, Fat 5.5, SaturatedFat 3.3, Cholesterol 23.8, Sodium 73.3, Carbohydrate 12.9, Fiber 0.3, Sugar 5.9, Protein 1
RASPBERRY LEMON THUMBPRINT COOKIES
These cookies are in regular rotation at our house. The raspberry and lemon contrast nicely! I found this recipe at foodtv.com.
Provided by jeniwan
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
- In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
- In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
- Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart.
- Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
- Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.
Nutrition Facts : Calories 1871.2, Fat 98, SaturatedFat 60.2, Cholesterol 428.5, Sodium 1320.3, Carbohydrate 231.6, Fiber 5, Sugar 106.5, Protein 18.6
LEMON RASPBERRY COOKIES
Haven't tried these yet, but I got this recipe from Oprah.com along with the Orange Cranberry Cookies which turned out great, so I'm sure these will be nummy too.
Provided by horseplay
Categories Drop Cookies
Time 1h
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar together.
- One by one, add the eggs and egg whites and mix.
- Add the lemon juice and zest, mix.
- Mix the flour and baking soda in another bowl, then add to the first bowl.
- Add the white chocolate chips and fold in the raspberries.
- Drop by the teaspoon onto a greased or aluminum foil-lined baking sheet and bake for 7- 10 minutes.
Nutrition Facts : Calories 72, Fat 2.8, SaturatedFat 1.7, Cholesterol 9.4, Sodium 77.7, Carbohydrate 10.8, Fiber 0.3, Sugar 5.1, Protein 1.1
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