OLD ENGLISH LEMON-CRANBERRY COOKIES
Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.
Provided by ShadowOfOdin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g
CRANBERRY-LEMON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
- Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
- Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
LEMON-CRANBERRY COOKIES
A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.
Provided by Kim
Categories Cranberry Cookies
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix together flour, baking soda, and salt in a bowl.
- Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
- Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g
CRANBERRY-ZUCCHINI MUFFINS
This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.
Provided by Diet It Up
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
- The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
- Combine the wet team and dry team, add the cranberries and stir until just mixed.
- Spoon the batter evenly into 12 muffin cups.
- Bake for 25-30 minutes.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
LEMON ZUCCHINI COOKIES
Make and share this Lemon Zucchini Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- combine flour, baking powder and salt.and set aside.
- cream butter and sugar, beat in egg and lemon rind.
- stir in flour mixture till smooth.
- stir in zucchini mixture and nuts.
- drop by rounded tspful on greased cookie sheet.
- bake at 375* for 15-20 minutes.
- drizzle with lemon glaze while still warm.
- to prepare GLAZE:.
- mix glaze ingredients until smooth.
FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS
Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.
Provided by SHORECOOK
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
- Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
- Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
- Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g
FRESH CRANBERRY COOKIES
These are a holiday favorite at our house. Moist cake-like cookies with lots finely chopped fresh cranberries. The Lemon Glaze is a must and really compliments these cookies.
Provided by akgrown
Categories Dessert
Time 28m
Yield 4-5 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor or blender pulse cranberries until medium-fine. Set aside.
- Cream sugar and butter.
- Add all the rest of the ingredients except cranberries; mix well.
- Gently mix in cranberries.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
- Brush on the glaze while still warm.
- *GLAZE*.
- Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.
CRANBERRY ZUCCHINI BREAD
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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