Lemon And Black Pepper Slice And Bake Cookies Recipes

LEMON SLICE-AND-BAKE COOKIES

Steps:

• Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
• Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
• Mix in the egg.
• Add lemon juice and mix until combined.
• Finally, on the low speed, add in flour gradually and mix until incorporated.
• Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
• Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
• Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

LEMON-BLACK PEPPER CORNMEAL COOKIES

Steps:

• 1. Whisk the flour, cornmeal, black pepper, if using, and salt together in a medium bowl.
• 2. Beat the butter, sugar, and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly.
• 3. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form each piece into a 10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm.
• 4. At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400°F. Butter 2 large nonstick baking sheets.
• 5. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.

LEMON PEPPER SLICE & BAKE COOKIES

Steps:

• In a medium size bowl, whisk together the flour, cornmeal, black pepper and salt. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and lemon extarct on medium-high speed until light and fluffy (about 2-3 minutes). Add the egg yolks and beat again to combine.
• Reduce mixer speed to low and add the flour mixture and beat until just blended. Dough will be very crumbly.
• Lay out two sheets of plastic wrap.
• With floured hands, press dough together and divide in half. Form dough into two 6" long logs and wrap very tightly in each sheet of plastic wrap. Chill in the refrigerator at least 4 hours, preferably overnight.
• When you are ready to bake the cookies, preheat the oven to 400ºF. Line two large baking sheets with parchment paper. Do not use silicone baking sheets. Set aside.
• Cut cookie logs into 1/4" to 1/2" rounds and bake 11-12 minutes or until edges are just turning golden brown. Allow to cool on baking sheet about 5 minutes before transferring to a wire cooling rack to cool completely. Leftovers stay fresh covered tightly at room temperature up to 1 week. Logs may be frozen, wrapped tightly, up to 3 months. Thaw in refrigerator overnight and proceed with baking as directed.

SLICE 'N' BAKE LEMON GEMS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

LEMONY SLICE-AND-BAKES

Steps:

• For cookies:
• Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
• Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
• For icing:
• Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

LEMON-SLICE COOKIES

Steps:

• Heat oven to 425 degrees. Line two 11-by-17-inch baking sheets with Silpats (French nonstick baking mats). In a medium bowl, whisk together flour, baking powder, salt, and lemon zest; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, butter, lemon oil, and egg yolks; beat at medium speed until well combined, about 2 minutes. Add dry ingredients; beat to combine.
• Flatten the dough, and wrap it in plastic wrap. Refrigerate at least 2 hours.
• Place 18 candied lemon slices on each baking sheet, 1 1/2 inches apart. On a lightly floured work surface, roll cookie dough to 1/4-inch thickness. Cut 36 rounds of dough using a 2-inch cookie cutter. Place one round of dough on top of each lemon slice. Bake until cookies are golden around the edges, 6 to 7 minutes. Transfer the baking sheets to a wire rack to cool.

BLACK PEPPER COOKIES

Steps:

• Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
• Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.

SLICE 'N' BAKE LEMON GEMS

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
• Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
• In a small bowl, combine icing ingredients. Spread over cookies.

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.