High Tea Lemon Cookies Recipes

LEMON SUGAR TEA COOKIES

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.

LEMON TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

LEMON TEA COOKIES

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.

HIGH TEA LEMON COOKIES

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.

CRISP LEMON TEA COOKIES

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.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar and lemon zest if use 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. (Very important).
• 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. (Time depends on your oven. My girlfriend's oven only requires 10 minutes.).
• Note: You can choose to skip rolling the cookies into the sugar. Instead, you can dust the cooled cookies into powder sugar.
• Note: I have also rolled them in decorator 's sugar in variety of colors and they were very pretty.