Lemon Kiss Cookies Recipes

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LOVE AND KISSES COOKIES



Love and Kisses Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 48 cookies

Number Of Ingredients 12

12 ounces semisweet chocolate chips
1 cup packed brown sugar
1 cup granulated sugar
1 stick (8 tablespoons) salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups red sprinkles
48 milk chocolate candies, such as Hershey's Kisses®

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  • In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
  • Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
  • Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
  • Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

LEMON BISCUITS



Lemon biscuits image

Who could resist a zesty treat? These dainty melt-in-the-mouth lemon biscuits make a scrumptious addition to an afternoon tea spread

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 8

200g soft butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
zest 2 lemons , juice 1
280g plain flour , plus a little extra for rolling
½ jar good lemon curd (we used Tiptree)
140g icing sugar , sifted

Steps:

  • Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

Nutrition Facts : Calories 202 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.14 milligram of sodium

LEMON KISS COOKIES



Lemon Kiss Cookies image

Make and share this Lemon Kiss Cookies recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 40m

Yield 1 large batch cookies

Number Of Ingredients 9

1 1/2 cups butter
3/4 cup sugar
3 tablespoons lemon juice
2 3/4 cups flour
1 1/2 cups almonds, chopped
1 (14 ounce) package milk chocolate kisses
powdered sugar
1 tablespoon shortening
1/2 cup chocolate chips

Steps:

  • In large bowl beat butter, sugar and lemon juice until light and fluffy.
  • Add flour and almonds; beat at slow speed until well mixed.
  • Cover; refrigerate at least 1 hour for easier handling.
  • Heat oven to 375°F.
  • Shape a tablespoon full of dough around each chocolate kiss, covering it completely.
  • Roll in hand to form ball.
  • Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown.
  • After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely.
  • Lightly dust cookies with powdered sugar.
  • In small pan, melt chocolate chips and shortening; stir until smooth.
  • Drizzle over each cookie.

LEMON KISS COOKIES



Lemon Kiss Cookies image

A lemon cookie with a hidden kiss inside. This combination of flavors is incredible!

Provided by RecipeGirl.com

Categories     Dessert

Time 45m

Number Of Ingredients 8

1 1/2 cups (3 sticks) butter, (at room temperature)
3/4 cup granulated white sugar
1 tablespoon lemon extract
2 teaspoons finely grated lemon zest
2 3/4 cups all purpose flour
1 1/2 cups finely chopped slivered almonds
48 Hershey's Milk Chocolate Kisses
1/2 cup semi-sweet chocolate chips

Steps:

  • Pre-heat the oven to 375°F. In a large bowl, use an electric mixer to combine the butter, sugar, lemon extract and lemon zest until light and fluffy. Add the flour and almonds, and beat at low speed until well blended.
  • Cover and refrigerate the dough at least one hour before handling. Shape a scant tablespoon of dough around each candy kiss, covering completely. Roll in your hands to form a ball. Place on cookie sheets, leaving a couple of inches between each cookie.
  • Bake 13 to 15 minutes or until the bottom edges are light golden brown. Remove from the oven and cool for a couple of minutes, then remove from the cookie sheet to a cooling rack and cool completely.
  • Heat the chocolate chips in a microwave in a small pyrex bowl until melted and smooth. Spoon into a small zip top baggie and snip off a tiny corner of the bag. Drizzle chocolate over each cookie. Let sit at room temperature to set the chocolate (or refrigerate to speed up the process).

Nutrition Facts : ServingSize 1 cookie, Calories 148 kcal, Carbohydrate 13 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 54 mg, Fiber 1 g, Sugar 6 g

LEMON LOVER'S COOKIES



Lemon Lover's Cookies image

This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 3-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons lemon juice
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon grated lemon zest
LEMON FROSTING:
1/4 cup butter, softened
1 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Additional grated lemon zest, optional

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CRISP LEMON CAKE MIX COOKIES



Crisp Lemon Cake Mix Cookies image

These super easy lemon cake mix cookies will become your go-to recipe when you want to satisfy your craving for a bit of lemon flavor.

Provided by EAForsythe

Time 20m

Yield 36

Number Of Ingredients 4

1 (15.25 ounce) package lemon cake mix
1 cup crispy rice cereal (such as Rice Krispies®)
1 cup unsalted butter, melted
1 large egg, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend cake mix, cereal, melted butter, and egg together in a bowl.
  • Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
  • Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 9.6 g, Cholesterol 21.8 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 95.5 mg, Sugar 5.4 g

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