FROSTED LEMON COOKIES
Steps:
- Heat oven to 400°F.
- Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
- Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned.
- Combine all glaze ingredients in bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon zest, if desired.
Nutrition Facts : Calories 80 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
FROSTED LEMON-CHARDONNAY COOKIES
Perfect to enjoy with a chilled goblet of your favorite beverage, these elegant cookies get an easy start with Betty Crocker sugar cookie mix.
Provided by Inspired Taste
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie ingredients until dough forms.
- On floured surface, roll dough to 1/4-inch thickness. Cut with 1 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
- Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- In large bowl, beat 1/4 cup butter, the shortening and vanilla with electric mixer on medium speed until light and fluffy, about 30 seconds. Gradually add powdered sugar, beating on low speed until blended after each addition. Add 2 tablespoons of the wine; beat until frosting is smooth and spreadable. Beat in remaining 1 tablespoon wine if frosting is too thick.
- Frost cooled cookies. Decorate with edible pearls.
Nutrition Facts : ServingSize 1 Serving
SOFT FROSTED SUGAR COOKIES
These taste just like Loft House sugar cookies and are just as soft.
Provided by Ashley Bluth
Categories Desserts Cookies Sugar Cookies
Time 1h
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
- Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
- Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 23.6 g, Cholesterol 13.9 mg, Fat 7.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 113.9 mg, Sugar 15.5 g
FROSTED LEMON COOKIES
The refreshing flavor of lemon inspires this delightfully crisp and tender cookie. Adapted from Land O' Lake recipe.
Provided by YungB
Categories Dessert
Time 51m
Yield 5 dozens
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
- Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
- Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon peel, if desired.
Nutrition Facts : Calories 1054.7, Fat 39.5, SaturatedFat 24.1, Cholesterol 182.2, Sodium 403.5, Carbohydrate 169.7, Fiber 1.9, Sugar 119.5, Protein 9.4
CHRISTINE'S LEMON WREATH COOKIES
Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base, and lemon juice enlivens the nonpareil-flecked glaze. "We serve a big pile, and they're gone by the end of the meal."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
- Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.
- Scoop 1 tablespoon dough (or use a 1 1/8-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
- Make the glaze: Whisk together confectioners' sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils. Let dry completely.
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MELT IN YOUR MOUTH FROSTED LEMON COOKIES | JULIE BLANNER
From julieblanner.com
5/5 (11)Total Time 23 minsCategory CookiesCalories 103 per serving
- In a large mixing bowl, or stand mixer, combine butter, lemon juice, flour, corn starch, powdered sugar and zest on low, scraping as needed.
- Shape dough into a flat disk by rolling between sheets of parchment or wax paper (as pictured) and wrapping in plastic wrap. Refrigerate 1-2 hours, or until firm.
- Roll dough on a floured surface and cut into desired shapes. Roll ¼ of an inch thick or up to ½ an inch thick.
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