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
LEMON SHORTBREAD TRUFFLES
Make and share this Lemon Shortbread Truffles recipe from Food.com.
Provided by gailanng
Categories Candy
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a cookie sheet by covering it with aluminum foil or parchment paper; set aside.
- Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.
- Stir in 3/4 cup of the cookie crumbs, lemon curd, lemon zest and food coloring, if using. Cover the mixture with plastic wrap and chill in the refrigerator for an hour, until firm enough to scoop.
- Shape the mixture into 1 inch balls and set the balls on the lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes--don't freeze, just firm enough to hold their shape when dipped. This step will, also, help coating to set.
- While waiting for the truffles to firm up, prepare the candy coating by melting it in the microwave in 30-second intervals. Stir until melted and smooth.
- Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the lined baking sheet. If desired, decorate the tops with extra shortbread crumbs, crushed lemonhead candies or slivers of lemon zest while the coating is still wet. Repeat until all truffles are dipped.
- Refrigerate the tray until the coating is set, about 10 minutes. Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition Facts : Calories 511.5, Fat 34.4, SaturatedFat 20.4, Cholesterol 47.4, Sodium 160.3, Carbohydrate 46.7, Fiber 0.1, Sugar 46.3, Protein 6.2
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
LEMON SHORTBREAD TREES
Here's a fun holiday recipe children can help with. And no cookie cutters are needed! I just shape the dough into a triangular log, refrigerate it and cut it into tree-shaped slices to bake and decorate. Broken pretzel sticks form the tree trunks. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, confectioners' sugar and cornstarch until light and fluffy. Beat in lemon zest and juice. Gradually add flour and mix well., Divide dough into two portions; shape each into two 6-in. logs. Flatten top and push in sides at an angle to form a 2x2x1-1/2-in.-triangle. Wrap and chill until firm, for 4 hours., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Break pretzel sticks in half; press into short side of each cookie for tree trunk. Bake at 350° 10-12 minutes or until set. Remove to wire racks to cool., In a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Remove 1 cup and tint red. Tint remaining icing green. (Keep unused icing covered at all times with a damp cloth.), Frost and decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 Category Dessert
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
EASY LEMON TRUFFLES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 49Calories 245 per servingCategory Candy & Snacks
- Add the chocolate, cream, butter, and lemon extract to a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to handle, roll in icing sugar to make the process easier.
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