Lace Lemon Cookies Recipes

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

LEMON LACE COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease two baking trays or line with Teflon sheets.
• Combine the flour, salt and nuts in a bowl.
• Place the brown sugar, corn syrup and butter in a heavy-based saucepan, and bring to a boil.
• Remove from heat and stir in the flour mixture, along with the lemon zest and juice.
• Drop 1/2 teaspoonfuls of the batter, about 2 inches apart, onto the baking trays.
• Bake 1 tray at a time for about 8 to 10 minutes, just until they are lightly browned at the edges.
• Allow to cool slightly before transferring to a rack.
• Store in an airtight container.

LACE LEMON COOKIES

Steps:

• In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed. Remove the dough from the bowl and divide it into 2 balls. Wrap them in plastic wrap and refrigerate for at least 1 hour. (At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months.)
• Preheat the oven to 375 degrees F.
• On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness. Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet. Bake until the edges are golden brown, about 8 to 10 minutes. Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough, making sure to cool down the baking sheets between batches.
• To decorate:
• Cut the fondant into 4equal pieces. Lightly dust a clean, dry, flat surface with cornstarch. Working in bathes, roll out each piece to 1/4-inch thickness. Using the round and square cutters cut out enough fondant to equal the number of round and square cookies. Using small flower cutters cut out flower shapes from each piece of fondant. Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies.

MEYER LEMON LACE TUILES

Steps:

• Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
• Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.

LACY LEMON TUILES

Steps:

• Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
• Refrigerate the batter for a few hours.
• When you are ready to bake the tuiles-.
• Preheat oven to 400*F.
• Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
• Repeat until sheet has 6 cookies on it.
• Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
• Remove from oven and let rest for just 1 minute.
• Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
• Repeat with second tray.
• Best to serve that day.

GLAZED LEMON COOKIES

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.