LEMON ICEBOX COOKIES
Tart icebox cookies make an easy and satisfying dessert or snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 8
Steps:
- In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g
LEMON ICEBOX COOKIES
These delicious lemon cookies provide a wonderful addition to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 72
Number Of Ingredients 9
Steps:
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
- Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
- Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
- Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg
LEMON ICEBOX COOKIES RECIPE
These lemon icebox cookies are bursting with lemon flavor. These refrigerator cookies need 1 to 2 hours of chilling time before baking.
Provided by Diana Rattray
Categories Dessert
Time 27m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly. Set aside.
- In another medium mixing bowl with an electric mixer, or in the bowl of a standing mixer using the paddle attachment, cream the butter with 1 cup of the sugar on medium speed until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice.
- Gradually blend the flour mixture into the creamed butter and egg mixture.
- Shape the dough into 2 logs about 2-inches wide and 7-inches long. Wrap the rolls in waxed paper or plastic wrap. Refrigerate the dough until firm, 1 to 2 hours.
- Position racks in the upper and lower third of the oven and heat to 375 F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
- Unwrap the cookie dough and cut it into uniform slices about 1/4-inch thick.
- Sprinkle the slices lightly with the remaining 1/2 cup sugar and place them on the prepared baking sheets about 1 1/2-inches apart.
- Bake until lightly browned around the edges, about 12 minutes, rotating the racks in the oven half way through baking. Cool the cookies on a rack before serving.
Nutrition Facts : Calories 64 kcal, Carbohydrate 10 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 5 g, Fat 2 g, ServingSize 5 dozen (60 servings), UnsaturatedFat 0 g
LEMON ICEBOX COOKIES
This recipe is really an old fashioned kind of cookie. It's really easy to prepare and you can even freeze the dough for a month or two before baking. The cookies also freeze well after baking. I usually sub Splenda sugar and brown sugar for the regular and they come out a little on the dry side but still very good. I used the zest of a whole lemon and the juice from a big lemon -- nice and lemony. You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough. Perfect for summer or for a Christmas cookie tray.
Provided by Lvs2Cook
Categories Dessert
Time 22m
Yield 6 dozen cookies
Number Of Ingredients 9
Steps:
- Beat butter and both sugars with an electric mixer until fluffy.
- Add eggs, one at a time, and beat well after each addition.
- Add grated peel and lemon juice and bleat until well blended.
- Add flour, baking soda and salt to butter mixture, beating until just blended.
- Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
- Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
- Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
- Bake at 350º for 12 to 14 minutes until edges are lightly browned.
- Remove to wire racks to cool.
- Store in an airtight container or freeze.
LEMON ICEBOX PIE I
This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Linda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat broiler to 500 degrees F (260 degrees C).
- In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
- In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
- Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g
LEMON ICEBOX COOKIES
Steps:
- 1. In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month). 2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.)
LEMON ICEBOX COOKIES
We just tried this recipe this year for the first time and it was probably the biggest hit of the cookie tray.
Provided by Mysterygirl
Categories Dessert
Time 1h30m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Combine flour, and cornmeal in medium bowl.
- Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.
- Beat in egg yolks, lemon juice and lemon peel until well blended.
- With mixer at low speed, beat in dry ingredients just until combined.
- Divide dough in half.
- Shape each half into a 10-inch log.
- Wrap each log in plastic wrap and freeze until firm, 1 hour.
- (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing).
- Heat oven to 350 degrees.
- Unwrap and cut each log into 1/4-inch-thick slices.
- Arrange slices 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes, until firm and golden at edges.
- Transfer cookies to wire racks and cool completely.
- Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
- Spread tops of each cookie with icing; sprinkle with pistachios.
- Let cookies stand until icing is set, 15 minutes.
LEMON THYME ICEBOX COOKIES
I found this recipe at my grandmother's house, and I made it as soon as I got home. The lovely melt-in-your-mouth butter cookie is very unique. It's almost savory because of the thyme, which pairs well with the lemon. -Catherine Adams, Westwego, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.
Nutrition Facts : Calories 65 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 6h15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
- Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
- Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g
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- Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
- Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.
- Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
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