LEMON DROP COOKIES
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets; set aside.
- Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
- Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
LEMON DROP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
- Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
- Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
- For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
- Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
- The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!
Nutrition Facts :
CITRUS DROP COOKIES
Flakey, buttery cookies with a burst of citrus flavor in the curd. Recipe from HoosierHomemade.com
Provided by Liz
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees and spray cookie sheet with cooking spray
- Combine butter, sugar, egg yolk and vanilla in large bowl, beat until well mixed
- Add flour and salt, beat well
- Dough will form a ball
- Roll cookies into balls, place on cookie sheet
- For round cookies - Make indentation in center of each cookie with thumb or back of spoon.
- For rectangle cookies - Flatten dough and form into rectangle, make indentation in center and mold the edges slightly
- Bake for 12 - 15 minutes or until lightly golden.
- Remove from cookie sheets and let cool.
- When grating lemons and blood oranges, be careful not to get any white part, it's bitter.
- Combine all ingredients in a small saucepan or double boiler on stove.
- Simmer until thickened, about 15 minutes.
- Chill on counter top about 10 minutes then place in fridge for about 1 hour or until curd is thick and chilled
- Spoon a small amount of filling onto the cookie and sprinkle with a dusting of powdered sugar.
SOFT CITRUS DROP COOKIES
Adapted from Everyday Food
Provided by Kate Ramos
Categories cookie
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 350°F and arrange racks in the lower and upper third of the oven. Combine flour, baking powder, and salt in a large mixing bowl and whisk to break up any lumps.
- Combine butter and sugar in the bowl of a stand mixer and beat on medium until light and fluffy, about 4 minutes. Add half the tangerine zest and half the lemon zest and beat until incorporated. Scrape down the bowl then add the eggs in one at a time. Add flour mixture and beat until incorporated.
- Scoop into rounded tablespoons and place about 2 inches apart on parchment-lined baking sheets. Bake until edges are lightly golden, but cookies are still soft in the middle, about 12-15 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.
- Whisk together the tangerine and lemon juices, remaining zest, and powdered sugar until smooth. Spread icing over each cookie and let stand at least 1 hour to allow the icing to harden slightly. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 477 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 182 milligrams sodium, Sugar 57 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CITRUS SLICE COOKIES
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
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
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Provided by Kim D.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For cookies, cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9
EASY LEMON DROP COOKIES
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN LEMON DROP COOKIES
Steps:
- HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
- ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
- For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
LEMON BLUEBERRY DROP COOKIES
Simple to mix, quick to bake, attractive & delicious. I made these for my neighbor's garden party open house and got several requests for the recipe.
Provided by Patricia J.
Categories Drop Cookies
Time 25m
Yield 2 DOZEN
Number Of Ingredients 11
Steps:
- Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
- toss the blueberries with 1 tablespoon of flour to coat.
- using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
- combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
- very carefully add the blueberries so that none are brused.
- using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
- cool on racks and store in tins or zip-lock bags in the refrigerator.
- makes 2 dozen.
Nutrition Facts : Calories 1344.7, Fat 50, SaturatedFat 30.1, Cholesterol 227.8, Sodium 1442.9, Carbohydrate 210.4, Fiber 5.4, Sugar 107.9, Protein 17.5
SOFT LEMON COOKIES FROM SCRATCH
These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.
Provided by Susan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
- Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 g
FRUIT COCKTAIL DROP COOKIES
A flavorful cookie with fruit and nuts. Great for a picnic!
Provided by Judy Sommavilla
Categories Desserts Cookies Spice Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
- Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.1 g, Cholesterol 15.5 mg, Fat 9.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 57.7 mg, Sugar 11.3 g
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