Lemon Spice Butter Cookies Recipes

LEMON BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

LEMON-LIME BUTTER COOKIES

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.

SWEDISH BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

LEMON SPICE BUTTER COOKIES

Steps:

• Beat together butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in zest, whole egg, and vanilla. Add flour, nutmeg, and salt; beat on low speed until incorporated.
• Divide dough in half, and roll each piece into a log. Place each log crosswise in the middle of a 12-by-16-inch sheet of parchment, and fold top half of parchment over log. Place a ruler on parchment and, pressing it against side of log, pull on bottom half to round log and narrow it to 1 1/2 inches in diameter. Wrap logs in parchment; slip into 2 paper-towel rolls (see above note), and freeze 1 hour.
• Preheat oven to 375 degrees. Lightly beat egg white. Remove rolls and parchment from logs. Brush each log with egg wash, and roll in sanding sugar, covering completely. Cut logs into 1/4-inch-thick slices, and arrange 1 inch apart on a parchment-lined baking sheet. Bake until edges are golden, about 18 minutes. Transfer to wire racks, and let cool.