Buttery Lemony Lace Cookies Recipes
LEMON LACE COOKIES
Make and share this Lemon Lace Cookies recipe from Food.com.
Provided by PollyB
Categories Drop Cookies
Time 25m
Yield 50 cookies.
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease two baking trays or line with Teflon sheets.
- Combine the flour, salt and nuts in a bowl.
- Place the brown sugar, corn syrup and butter in a heavy-based saucepan, and bring to a boil.
- Remove from heat and stir in the flour mixture, along with the lemon zest and juice.
- Drop 1/2 teaspoonfuls of the batter, about 2 inches apart, onto the baking trays.
- Bake 1 tray at a time for about 8 to 10 minutes, just until they are lightly browned at the edges.
- Allow to cool slightly before transferring to a rack.
- Store in an airtight container.
LACE LEMON COOKIES
Steps:
- In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed. Remove the dough from the bowl and divide it into 2 balls. Wrap them in plastic wrap and refrigerate for at least 1 hour. (At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months.)
- Preheat the oven to 375 degrees F.
- On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness. Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet. Bake until the edges are golden brown, about 8 to 10 minutes. Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough, making sure to cool down the baking sheets between batches.
- To decorate:
- Cut the fondant into 4equal pieces. Lightly dust a clean, dry, flat surface with cornstarch. Working in bathes, roll out each piece to 1/4-inch thickness. Using the round and square cutters cut out enough fondant to equal the number of round and square cookies. Using small flower cutters cut out flower shapes from each piece of fondant. Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies.
LEMON BUTTER COOKIES
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. -Judy McCreight, Springfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 13 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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