LEMON-LIME COOKIE CRISPS
These ultra-thin cookies are super crunchy and flavourful. Swap orange zest for the lemon or lime if you prefer.
Categories Dessert
Time 26m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
- Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
- Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
- Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
- Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.
Nutrition Facts : Calories 108 kcal
LEMON AND LIME COOKIE CRISPS
Lemon and Lime Cookie Crisps are light and fluffy on the inside with a crispy bottom. With a burst of refreshing citrus flavour, these are the perfect after dinner dessert!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Cream together the butter and the sugar.
- Add the egg, one tablespoon of the lemon juice, one tablespoon of the lime juice, the lemon zest, 1 tablespoon of lime zest, and vanilla. Mix together.
- Add the baking powder, baking soda, salt, and flour. Combine until all ingredients are well mixed.
- Using a small ice cream scoop, place equal amounts evenly spaced on a baking sheet that has been lined with a Silpat pad or parchment paper. The dough is quite wet and sticky, so a spring-form ice cream scoop is highly recommended.
- Bake at 350 degrees for 15 minutes.
- Allow to cool on the baking sheets for five minutes before transferring to a wire cooling rack.
- Once completely cooled, prepare the icing by whisking together 1 1/2 cups of confectioners' sugar with 1 tablespoon each of lemon juice and lime juice.
- Depending on the consistency of the prepared icing, you might need to add a little more juice or sugar to obtain a silky smooth icing.
- Drizzle the icing onto the cooled cookies. Sprinkle the remaining lime zest over top before icing hardens.
- Allow the icing to completely set and harden before packaging or storing the cookies.
Nutrition Facts : Calories 87 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 55 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LEMON - LIME COOKIE CRISPS
These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon and lime if you prefer. 3 points per serving by WW standards.
Provided by Sara G
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Place parchment paper on 2 cookie sheets
- 2. Using an electric mixer, cream butter and sugar in medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with spoon. Fold in vanilla
- 3. Fold in the zest.
- 4. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full flatten out cookies with back of spoon so cookies look almost translucent.
- 5. Bake until edges start to brown, about 4 or 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields four cookies per serving..For a nutty flavored cookie, skip the zest and add almond extract.
- 6. only makes 10 cookies..I usually double the recipe.
LEMON CRISP COOKIES
These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. -Julia Livingston, Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 189mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CRISP LEMON COOKIES
These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4.5 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
CRISP LEMON COOKIES
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
- Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
- Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
- Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.
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
COCONUT LEMON CRISPS
We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. -Segarie Moodley, Longwood, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON-LIME BUTTER COOKIES
I was looking for a light cookie that would freeze and travel well and couldn't find one, so I created these. They are so good you won't be able to eat just one.-Brenda Brooks, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON LIME COOKIES
This is a cookie recipe I got from my mother's cookie book. You can also use the same recipe to make orange cookies by substituting 2 tbs of grated orange peel for the lemon and lime peels and 1/4 cup orange juice for lemon and lime juices in the dough. Substitute 1 tsp grated orange peel for the lime peel and about 2tbs orange juice for the lemon juice and water in the frosting.
Provided by Please Momma
Categories Drop Cookies
Time 26m
Yield 24 Cookies, 1 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.
Nutrition Facts : Calories 4006.7, Fat 166.7, SaturatedFat 40, Cholesterol 211.5, Sodium 2317.6, Carbohydrate 613.3, Fiber 6.8, Sugar 437.4, Protein 29.5
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- Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
- Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl (or keep batter in one bowl and stir in both lemon and lime zests).
- Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3 inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3 inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
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