Lemon Filled Dreamscookies Recipes

DREAMY LEMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray. Set aside.
• Cream butter, sugar, eggs, vanilla, lemon zest, and 2 tbsp lemon juice in a stand mixer or with a hand mixer.
• Add flour, baking powder, baking soda, and salt. Mix until well incorporated.
• Use a 2 tbsp cookie scoop to scoop dough out and form into balls. Roll the balls of dough in powdered sugar and set two inches apart on the prepared cookie sheet.
• Bake for 9-11 minutes. Let cookies sit on cookie sheet for a minute or two after removing them from the oven before transferring to a cooling rack.
• After cookies have cooled, mix up the glaze by adding 2 tbsp of lemon juice to 1 cup of powdered sugar. Whisk until there are no lumps.
• Next, spoon a small amount onto each cookie and spread it around. Let set and then enjoy!
• Store cookies in an airtight container.

THESE LEMON COOKIES FROM TOP CHEF'S GAIL SIMMONS ARE A CITRUS DREAM

Steps:

• Preheat oven to 300˚F
• For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes
• Add oil, lemon juice and lemon zest and beat to evenly combine
• In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed
• Dough should be airy and not stick to the sides of the bowl
• Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet
• Bake until cookies show cracks in their surface, about 20 minutes
• Let cool completely on baking sheet
• Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth
• Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest
• Cookies can be stored in an airtight container for up to 5 days

LEMON DREAM COOKIES

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar.
• Beat in vanilla.
• Gradually add flour.
• Cover and refrigerate for 30 minutes or until easy to handle.
• Preheat oven to 350 degrees.
• Roll into 1-in. balls.
• Place 1 in. apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each.
• Bake for 12-14 minutes or until lightly browned.
• Remove to wire racks to cool.
• Combine the sugar, cornstarch, lemon peel and salt in a saucepan.
• Stir in egg, lemon juice and butter until smooth.
• Cook over medium-high heat until thickened.
• Reduce heat; cook and stir 2 minutes longer.
• Cool and spoon 1/2 teaspoon into each cookie.

LEMON FILLED DREAMS..COOKIES

Steps:

• in bowl, cream butter and powdered sugar.then add vanilla.mix well.
• gradually add flour, mix well to combine --
• cover and refrigerate 30 minutes --
• roll into 1" balls.
• Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie --
• bake at 350* for 12-14 minutes or lightly browned --
• remove to rack to cool completely.
• to prepare FILLING:.
• combine sugar, cornstarch, lemon zest and salt in saucepan --
• stir in beaten egg, lemon juice and butter till smooth.
• cook over medium heat till thickened.
• reduce heat, cook and stir 2 minutes.
• cool.
• spoon 1/2 tsp of filling into each cookie.
• dust with powdered sugar.

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 DREAM TASSIES - COOKIE CUPS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls.
• Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown.
• Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan.
• Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended.
• Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
• Top each with lemon peel and almonds.
• Store covered in refrigerator.

LEMON PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix lemon pie filling, whole wheat pastry flour, sugar, arrowroot powder, baking powder, and baking soda together in a bowl.
• Whisk vegetable oil, orange zest, orange juice, lemon juice, and salt together in a separate bowl. Pour over lemon pie filling mixture; stir until dough is crumbly and moist throughout.
• Drop 12 spoonfuls of dough 1 inch apart onto an ungreased baking sheet.
• Bake in the preheated oven until lightly golden, about 10 minutes. Cool on the baking sheet for 5 minutes. Transfer gently to a wire rack; let cool until firm.