GLAZED LEMON COOKIES
Our bitesized Glazed Lemon Cookies taste like sweet lemonade over buttery shortbread.
Provided by Sara Quessenberry
Time 1h45m
Number Of Ingredients 9
Steps:
- With an electric mixer, beat butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt, and then beat to combine. Gradually add flour, mixing until just incorporated.
- Divide dough in half and shape into 1¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
- Heat oven to 350°F. Slice logs into ⅜-inch-thick pieces and space them 1½ inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, and then transfer to cooling racks to cool completely.
- In a small bowl, whisk powdered sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
Nutrition Facts : Calories 68 kcal, Carbohydrate 10 g, Cholesterol 16 mg, Protein 1 g, SaturatedFat 2 g, Sodium 11 mg, Sugar 6 g, Fat 3 g, UnsaturatedFat 0 g
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
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.
LEMON COOKIES WITH GLAZE
These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for up to 1 week.
Provided by duetfreak
Categories Desserts Cookies Fruit Cookie Recipes Lemon
Time 40m
Yield 40
Number Of Ingredients 13
Steps:
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
- Refrigerate dough until slightly firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
- Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 20.3 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 71.5 mg, Sugar 12.8 g
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