ITALIAN LEMON SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield About 24 sandwich cookies
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks and vanilla and almond extracts and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until combined, then slowly add the milk and beat until just combined.
- Transfer the dough to a piping bag fitted with a 1/2-inch open star tip. Pipe 1 3/4-inch logs about 2 inches apart on the prepared pans. (You will have leftover dough.)
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 18 to 24 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
- Pipe the remaining dough onto one of the used parchment-lined baking sheets and bake only 15 to 20 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
- Sandwich a thin layer of lemon curd between the cookies (1/2 teaspoon each). Microwave the candy melts and shortening in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Dip the cookies partway in the candy melts, letting the excess drip off. Return to the racks and top with nonpareils. Let set, about 1 hour.
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
ITALIAN SPRINKLE COOKIES
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN LEMON COOKIES
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!-Elisabeth Miller, Broadview Heights, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an "S", then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
Nutrition Facts :
ITALIAN LEMON COOKIES
Yummy little Italian cookies that you can serve at holiday gatherings. Be creative! You can shape them however you like!
Provided by Lubie
Categories Dessert
Time 31m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In a small bowl, sift flour and baking powder together.
- In mixing bowl, beat eggs with sugar until light and lemon colored.
- Add the softened butter and lemon zest.
- Slowly beat in the flour and baking powder.
- Gradually add milk and vanilla.
- Dough should be soft.
- Divide dough into 6 sections.
- Roll out each section into a rope 1/2-inch wide.
- Cut into 3-inch pieces and twist each piece to form a loop.
- Place on a greased baking sheet or a parchment lined baking sheet.
- Bake in a 350°F oven for 10-12 minutes or until light brown.
- Remove from oven and cool.
- Combine the powdered sugar and enough orange juice to form a thin icing.
- Brush on top of cookies and sprinkle with colored candies.
- Makes about 4 dozen cookies, depending on size and shape of cookie.
LEMON RICOTTA COOKIES WITH LEMON GLAZE
Make and share this Lemon Ricotta Cookies With Lemon Glaze recipe from Food.com.
Provided by Crystal B.
Categories Drop Cookies
Time 30m
Yield 44 Cookies
Number Of Ingredients 12
Steps:
- In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
- Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
- They will not last long !
- ENJOY.
Nutrition Facts : Calories 116.7, Fat 3.7, SaturatedFat 2.2, Cholesterol 19.1, Sodium 73.4, Carbohydrate 19.1, Fiber 0.2, Sugar 13.2, Protein 2.2
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
SOFT LEMON COOKIES WITH GLAZE
Delicious soft lemon cookies with a glaze. I make my glaze with a little lemon juice but you can use milk if you want it sweeter.
Provided by rissanddave
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, sugar, baking soda, and salt together in a medium bowl. Use a spoon to make a well in the center of the mixture. Pour oil, lemon juice, and vanilla extract in the well. Mix and knead until a dough forms.
- Roll into balls and flatten with the heel of your hand or anything with a flat surface. Place about 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 8 minutes for a softer cookie, 10 to 12 minutes for a crispier cookie. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies cool, whisk together the powdered sugar and lemon juice and glaze cookies however you like.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 28.4 g, Fat 6.9 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 129.5 mg, Sugar 17.9 g
ITALIAN COOKIES WITH SPRINKLES
One of my grandma's favorite cookie recipes. These are very traditional Italian cookies with sprinkles flavored with anise extract. If you don't know what anise is, the flavor is very similar to black licorice.
Provided by michspad
Categories World Cuisine Recipes European Italian
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
- Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
- Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.7 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 64 mg, Sugar 9.6 g
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