HIGH TEA LEMON COOKIES
It's very important to use room temperature butter, not melted or softened. Cookies will become crumbly otherwise. Do not refrigerate this dough, it will become very difficult to work with.
Provided by Amanda Jean
Categories Dessert
Time 15m
Yield 6 dozen cookies, 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
- Add flour and cornstarch and mix well until thoroughly combined.
- Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
- Once cool, spread lemon frosting onto cookies.
- In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.
Nutrition Facts : Calories 254.8, Fat 14.4, SaturatedFat 9.1, Cholesterol 38, Sodium 102.7, Carbohydrate 31.1, Fiber 0.3, Sugar 18.4, Protein 1
LEMON SUGAR TEA COOKIES
Delightful lemon flavored cookies.
Provided by Tamme
Categories Desserts Cookies Drop Cookie Recipes
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
- Bake 12 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g
CRISP LEMON TEA COOKIES
Almost as much fun to eat as they are to decorate, these lemony cookies are the perfect backdrop for baking bits, sprinkles or glitter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze. , To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.
Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 35mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON TEA COOKIES
Homemade lemon cookies with a tangy filling tug at tastebuds to have just one more.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 36
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
- Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
- Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
- Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 5 g, TransFat 0 g
LEMON LOVER'S COOKIES
This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LEMON TEA COOKIES
Make and share this Lemon Tea Cookies recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 2h50m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
- Stir in flour until dough forms.
- Cover; refrigerate 30 minutes
- Heat oven to 350°F Shape dough into 1" balls.
- Place balls 2" apart. Press thumb into center of each ball to make indentation.
- Bake 8 to 10 minutes or until golden brown.
- Remove to cooling racks and cool completely, about 30 minutes.
- In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
- Cool about 15 minutes.
- Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
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From glorioustreats.com
Reviews 22Category DessertServings 30Total Time 1 hr 38 mins
- In the bowl of an electric mixer, beat butter until smooth. Add powdered sugar, and beat until fully incorporated.
- While mixing (on low), slowly add flour mixture and blend until all of the flour is fully incorporated.
HIGH TEA LEMON COOKIES RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory DessertServings 72Total Time 40 mins
- In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough.
HIGH TEA LEMON COOKIES - JUSTGETOFFYOURBUTTANDBAKE.COM
From justgetoffyourbuttandbake.com
Servings 60Estimated Reading Time 4 mins
- Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined.
- Roll by hand into 1-inch balls or use a well packed scoop, placing cookies about an inch apart on an engrossed cookie sheet or split, as they do not spread much during baking. (Dough will be slightly sticky)
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