Citrus Cookies Recipes

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CITRUS EGG YOLK COOKIES



Citrus Egg Yolk Cookies image

Great recipe when you have made meringues and have leftover egg yolks.

Provided by Terry White

Categories     Desserts     Cookies

Time 25m

Yield 60

Number Of Ingredients 9

1 ½ cups white sugar
1 cup butter, softened
6 egg yolks
1 teaspoon vanilla extract
½ teaspoon lemon extract
½ teaspoon orange extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
  • Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
  • Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
  • Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 9.1 g, Cholesterol 28.6 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 43.7 mg, Sugar 5 g

CITRUS SHORTBREAD COOKIES



Citrus Shortbread Cookies image

This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.

Provided by Donna

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 4h35m

Yield 24

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped

Steps:

  • Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
  • Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
  • Bake in the preheated oven until firm but not browned, about 10 minutes.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g

CITRUS CRINKLE COOKIES



Citrus Crinkle Cookies image

These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 11

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice
4 to 6 drops yellow, green or orange gel food coloring
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CITRUS COOKIES



Citrus Cookies image

Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon freshly grated lemon zest
Colored sanding sugar, for decorating

Steps:

  • Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
  • Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
  • Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
  • Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.

CITRUS COOKIES



Citrus Cookies image

Dress up convenient refrigerated cookie dough to create these sweet treats. The orange and lemon cookies taste like the sunny citrus slices they resemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

1 tube (18 ounces) refrigerated sugar cookie dough
2 teaspoons grated orange zest
2 teaspoons orange extract
Orange and yellow paste food coloring
2 teaspoons grated lemon zest
2 teaspoons lemon extract
Sugar
1/2 cup vanilla frosting
Orange and yellow colored sugar

Steps:

  • Divide cookie dough in half. Place one half in a small bowl. Add the orange zest, orange extract and orange food coloring and mix well. Stir in the lemon zest, lemon extract and yellow food coloring to the remaining dough and mix well. Cover and refrigerate for 2 hours or until firm., Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip in granulated sugar. , Flatten dough balls, redipping glass in sugar as needed. Bake at 375° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely., Cut a small hole in the corner of a small plastic bag; add frosting. Pipe circle of frosting on cookie tops; dip in colored sugar. Pipe lines of frosting for citrus sections.

Nutrition Facts : Calories 243 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

CORNMEAL CITRUS COOKIES



Cornmeal Citrus Cookies image

From the Joy of Cooking. Thse are so unusual. I'd never had any like these until I made them. The dough freezes well in logs for later slicing and baking. prep time is mandatory chill time.

Provided by spatchcock

Categories     Dessert

Time 1h25m

Yield 7 dozen cookies, depending on size

Number Of Ingredients 9

1/2 lb unsalted butter, softened
1 cup sugar, processed in food processor for 30 seconds or 1 cup superfine sugar
1/2 teaspoon kosher salt
1 large egg yolk
1 large egg
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 cup fine cornmeal
1 teaspoon finely grated lemon zest or 1 teaspoon orange zest

Steps:

  • In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
  • Add egg yolk and mix until well blended.
  • add egg and vanilla.
  • Beat well.
  • Reduce speed to low and beat in cornmeal and flour until just combined.
  • Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
  • To bake, position rack in upper third of oven and another rack in lower third.
  • Preheat oven to 375 degrees.
  • Remove one disk of dough from fridge and cut in half.
  • Return unused portion to fridge.
  • EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
  • Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
  • Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
  • 8 inch thickness.
  • OR-- Lightly flour work surface.
  • Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
  • sprinkle surface lightly with flour as needed.
  • Cut dough into desired shapes.
  • Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
  • Get as many dough shapes out of each sheet because dough should*only be rolled twice.
  • *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
  • Bake 2 sheets at a time, until cookies are evenly golden brown.
  • ,6 to 8 minutes.
  • Rotate sheets halfway through baking for even browning.
  • Using thin-bladed spatula, immediately transfer to cooling racks.
  • Decorate if desired.

Nutrition Facts : Calories 525.6, Fat 28.6, SaturatedFat 17.2, Cholesterol 129.9, Sodium 146.1, Carbohydrate 62.8, Fiber 2, Sugar 29, Protein 5.8

CITRUS COOKIE DOUGH



Citrus Cookie Dough image

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 15m

Number Of Ingredients 8

3 cups all-purpose flour
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon finely grated citrus zest
1 tablespoon fresh citrus juice

Steps:

  • Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest and juice. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

CITRUS SHORTBREAD COOKIES



Citrus Shortbread Cookies image

A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 7

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated orange peel
1 cup powdered sugar
1 to 2 tablespoons lime juice

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
  • On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
  • Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g

CITRUS COOKIES



Citrus Cookies image

Provided by Christina Tosi

Categories     Cookies     Kid-Friendly     Lemon     Lime     Orange

Yield Makes 1 1/2 dozen cookies

Number Of Ingredients 11

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 large egg
10 lemons, zested
4 limes, zested
2 oranges, zested
2 1/2 cups all-purpose flour
1 1/4 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Lemon Granola (optional)

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
  • 3. Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
  • 4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.

CITRUS SLICE COOKIES



Citrus Slice Cookies image

Like beams of sunshine on your dessert plate, these citrus cookies combine cheery good looks and slice-and-bake simplicity. Try them in orange, lime, grapefruit or lemon variations.

Provided by By Heather Baird

Categories     Dessert

Time 6h25m

Yield 48

Number Of Ingredients 12

1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
Dash salt
Grated peel from 1 orange (about 1 1/2 tablespoons)
1 teaspoon orange extract
Yellow and red liquid food color
Grated peel from 2 lemons (2 to 3 teaspoons)
1 teaspoon lemon extract
Orange and yellow sanding sugar

Steps:

  • In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
  • On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
  • Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
  • Leave remaining one-third of dough plain; cover with plastic wrap.
  • Refrigerate all dough portions 1 hour.
  • Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
  • Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
  • Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
  • Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
  • Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.

Nutrition Facts : ServingSize 1 Serving

CITRUS SANDWICH COOKIES



Citrus Sandwich Cookies image

These delicate cookies will bring the feeling of spring into your kitchen. Light and crunchy citrus shortbread cookies come together quickly and can be rolled and baked right away. The orange filling is creamy and packed with citrus flavor, making it a perfect match for these adorable sandwich cookies.

Provided by Dan Langan

Categories     dessert

Time 1h50m

Yield 24 sandwich cookies

Number Of Ingredients 13

2/3 cup (130 grams) granulated sugar
Zest of 2 medium lemons
Zest of 1/2 medium orange
11 tablespoons unsalted butter, at room temperature
1 tablespoon vegetable oil
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 teaspoon pure vanilla extract
1 2/3 cups (215 grams) all-purpose flour, plus more for dusting
1/4 cup white chocolate chips
4 tablespoons unsalted butter, at room temperature
Zest of 1/2 medium orange
1/4 cup confectioners' sugar

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
  • Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
  • Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
  • While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
  • For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
  • Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
  • Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.

CITRUS GINGERBREAD COOKIES



Citrus Gingerbread Cookies image

Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 14

3/4 cup sugar
1/2 cup honey
1/2 cup molasses
1/2 cup unsalted butter, cubed
1 large egg
3-1/2 cups all-purpose flour
1/4 cup ground almonds
2 teaspoons baking powder
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
GLAZE:
1/2 cup honey
2 tablespoons water

Steps:

  • In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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From mustlovehome.com


DECORATED CITRUS AND MELON COOKIES - INTO THE COOKIE JAR
What You’ll Need to Make Decorated Citrus and Melon Cookies. Firstly, you’ll need the sugar cookie dough to make the bases for the cookies, which is made using this sugar cookie cut-out recipe and includes powdered sugar, granulated sugar, flour, baking powder, salt, eggs, butter, and vanilla extract. You want to use a no-spread sugar ...
From intothecookiejar.com


CHEWY TRIPLE CHOCOLATE CITRUS COOKIES - OLIVES + THYME
2021-02-17 Add the softened browned butter to the orange sugar. Beat on medium high speed until light and fluffy, about 4-5 minutes. Add the egg yolks and extracts one at a time, beating well on low for about 20 seconds before adding the next. On the lowest setting or by hand, add in the dry ingredients to the wet 1/2 at a time.
From olivesnthyme.com


BROWN SUGAR CITRUS COOKIES | CANADIAN LIVING
2011-11-01 In large bowl, beat butter with brown and granulated sugars until fluffy. Beat in egg, orange and lemon zest, and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 2 additions to make smooth dough. Divide in half; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours ...
From canadianliving.com


EASY AND DELICIOUS CITRUS SNOWBALL COOKIES • KEEPING IT SIMPLE BLOG
2020-12-01 Add ½ cup sugar and ¼ cup powdered sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms a crumbly dough. You can use your hands to mix it together as well. Preheat the oven to 350°F. Take 1 teaspoon of cookie dough at a time and roll into a ball in your hands.
From keepingitsimpleblog.com


MEYER LEMON COOKIES - FAMILY COOKIE RECIPES
2022-02-18 Cookie dough. Next, in a large mixing bowl combine the sugar, lemon juice, zest, extract, the 3/4 cup butter, yogurt and egg. Beat with a mixer until well blended. Then, add the flour and baking soda to form soft dough. Mix to combine, be careful not to overmix. Just until the flour is fully combined.
From familycookierecipes.com


CITRUS COOKIES RECIPE - CUISINART.COM
Add liquid mixture to the dry ingredients in the large mixing bowl; gently mix by hand until smooth. 6. Form dough into a disc and wrap in plastic wrap. Refrigerate until chilled, at least 3 hours and up to 1 week. 7. To bake cookies, preheat oven to 425°F. While oven is heating, roll dough into a ¼-inch-thick layer. 8.
From cuisinart.com


CITRUS COOKIES RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


CITRUS CARROT COOKIES RECIPE - HOSTESS AT HEART
2016-06-14 In a medium bowl, add flour, baking powder, salt, and baking powder. Whisk to combine. Slowly add dry ingredients to wet ingredients. Mix to combine. Add hazelnuts. Using a 1-1/2 tablespoon scoop, drop cookies onto baking sheet. Bake 12 …
From hostessatheart.com


ITALIAN CITRUS COOKIES - CARYN ANTONINI
2021-05-05 1 ¼ cups flour. In a large bowl, cream the butter and sugar. Beat in the egg, then the vanilla and orange zest. Add the flour and salt, mixing until just combined. Wrap the dough in a large piece of plastic wrap and roll into a 2-inch-wide log, about 8 inches long. Once the dough is wrapped, it’s easier to shape, making sure the sides are ...
From carynantonini.com


CITRUS DOODLE COOKIES - LOVE GROWS WILD
2014-04-27 Preheat oven to 350ºF and line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, and salt with a whisk. In another large bowl, beat the softened butter, sugar, 1 tablespoon of the orange zest, and 1 tablespoon of the lemon zest with an electric mixer on medium-high until light and fluffy, about 3 minutes.
From lovegrowswild.com


CITRUS SLICE 'N BAKE COOKIES RECIPE | LAND O’LAKES
Beat at low speed, scraping bowl often, until well mixed. STEP 2. Divide dough in half. Shape each half into 6x1 1/2-inch log. Wrap each in plastic food wrap. Refrigerate at least 2 hours until firm. STEP 3. Combine sugar and yellow food color in bowl. Stir until well mixed.
From landolakes.com


CITRUS COOKIES RECIPE | EAT SMARTER USA
The Citrus Cookies recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


THE BEST LEMON COOKIES - LIVE WELL BAKE OFTEN
2020-08-19 Instructions. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar …
From livewellbakeoften.com


VANILLA CITRUS SANDWICH COOKIES - TUTTI DOLCI
2019-04-16 Instructions. Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla bean paste, citrus zest, and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces.
From tutti-dolci.com


TANGY CITRUS SANDWICH COOKIES | KING ARTHUR BAKING
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. To make the cookies: Beat together the butter and sugar. Beat in the egg, zest, and lemon powder. Scrape the bowl and mix in the flour, baking powder, and salt. To make the coating: Shake the sugar and lemon oil in a container with a lid until the oil is ...
From kingarthurbaking.com


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