LEMON ICEBOX COOKIES
Tart icebox cookies make an easy and satisfying dessert or snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 8
Steps:
- In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g
LEMON ICEBOX COOKIES RECIPE
These lemon icebox cookies are bursting with lemon flavor. These refrigerator cookies need 1 to 2 hours of chilling time before baking.
Provided by Diana Rattray
Categories Dessert
Time 27m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly. Set aside.
- In another medium mixing bowl with an electric mixer, or in the bowl of a standing mixer using the paddle attachment, cream the butter with 1 cup of the sugar on medium speed until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice.
- Gradually blend the flour mixture into the creamed butter and egg mixture.
- Shape the dough into 2 logs about 2-inches wide and 7-inches long. Wrap the rolls in waxed paper or plastic wrap. Refrigerate the dough until firm, 1 to 2 hours.
- Position racks in the upper and lower third of the oven and heat to 375 F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
- Unwrap the cookie dough and cut it into uniform slices about 1/4-inch thick.
- Sprinkle the slices lightly with the remaining 1/2 cup sugar and place them on the prepared baking sheets about 1 1/2-inches apart.
- Bake until lightly browned around the edges, about 12 minutes, rotating the racks in the oven half way through baking. Cool the cookies on a rack before serving.
Nutrition Facts : Calories 64 kcal, Carbohydrate 10 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 5 g, Fat 2 g, ServingSize 5 dozen (60 servings), UnsaturatedFat 0 g
LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
PECAN ICEBOX COOKIES
My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON LEMONY PECAN COOKIES
Superb! Rolled cookie-dough which can be kept in the freezer ready for a quick treat for guests. Lemon flavor galore! Real lemony! Crispy and nutty...just what we dream about!
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
- Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
- Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
- Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.
Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 46.5, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.2
LEMON NUT REFRIGERATOR COOKIES
This is a really old recipe that I found in my late MIL's recipe box, which I "inherited." They are surprisingly simple, and very tender and just a lovely cookie to serve anytime.
Provided by FLUFFSTER
Categories Dessert
Time 19m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix in order given.
- Chill.
- Bake in 400 degree oven for about 9 minutes.
- Note: I don't know how many cookies this recipe makes. If you know, please submit. I am guessing 2 dozen.
- Note: Cooking time does not include chill time.
Nutrition Facts : Calories 165.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 8.8, Sodium 115, Carbohydrate 17.1, Fiber 0.5, Sugar 8.8, Protein 1.6
LEMON REFRIGERATOR COOKIES WITH PECANS
These cookies are melt in your mouth good ! They are easy to pull together in a pinch and pecans add the perfect crunch.
Provided by Angela Gray
Categories Cookies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees
- 2. Combine flour and cornstarch in a small bowl, set aside.
- 3. In a mixer bowl combine softened butter and powdered sugar. Mix until light and fluffy.
- 4. Beat in lemon zest. Then slowly add flour and cornstarch mixture, mix well.
- 5. Cover bowl with wrap and refrigerate the dough about an hour or until easy to handle.
- 6. Shape the dough into logs about 2 inches in diameter, depending on the size you like and the occasion.
- 7. Roll the log into the finely chopped pecans, pressing gently as you roll.
- 8. Wrap in cellophane and refrigerate 2-3 hours more or until firm.
- 9. Unwrap dough and slice into 1/4 inch slices. Place on ungreased cookie sheets.
- 10. Bake at 375 degrees for 10 min. on an ungreased cookie sheet or until edges are lightly brown.
- 11. Cool 1 minute before moving to cookie platter.
BUTTER PECAN ICEBOX COOKIES
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON REFRIGERATOR COOKIES
Make and share this Lemon Refrigerator Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 3h15m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Whip butter in large bowl until smooth.
- Add sugar and mix well.
- Add egg, lemon juice and zest; beat well.
- Combine and sift dry ingredients and gradually add into butter mixture.
- Mix well after each addition.
- Shape dough into 2 logs, (1 and 1/2" x 6").
- Wrap each in plastic wrap.
- Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
- Cut logs into 1/4-inch-thick slices.
- Place on greased cookie sheets.
- Bake about 15 minutes or until edges are light brown.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 53.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 32.1, Carbohydrate 8.2, Fiber 0.1, Sugar 4.2, Protein 0.7
CHERRY-PECAN ICEBOX COOKIES
During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 13 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE REFRIGERATOR COOKIES
Found this recipe in a local cookbook, Southern Traditions. They are not hard to make and have a wonderful orange flavor. Great for anytime, but look real pretty on a Christmas tray. Cook time is mostly chill time.
Provided by Jellyqueen
Categories Dessert
Time 3h10m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Cream shortening and then gradually add sugar, beating until light and fluffy.
- Add egg and beat well.
- Add evaportated milk, orange rind and vanilla and beat well.
- Combine flour, baking powder and salt.
- Add to creamed mixture aznd beat well.
- Shape dough into two 12"x2" retangles.
- Place pecan halves, lengthwise, down the center of each rectangle.
- Fold the sides of the dough tightly over the pecans.
- Wrap logs in waxed paper and chill at least 2 hours.
- Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.
- Bake at 350 degrees F for 5- 10 minutes or until lightly browned.
- Cool cookies on wire racks.
Nutrition Facts : Calories 42.3, Fat 2.3, SaturatedFat 0.5, Cholesterol 3.1, Sodium 25.2, Carbohydrate 5, Fiber 0.2, Sugar 2.1, Protein 0.6
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