Lemon Lime Cookie Crisps 2 Pts Recipes

LEMON AND LIME COOKIE CRISPS

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.

LEMON-LIME COOKIE CRISPS

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.

LEMON AND LIME COOKIE CRISPS

Steps:

• Preheat the oven to 350 °F and line a baking sheet with parchment paper.
• In a large baking bowl, mix ½ a cup of butter and ¾ cup of sugar.
• Add one egg, one tablespoon of lemon juice, one tablespoon of lime juice, 1 tablespoon of lemon zest, 1 tablespoon of lime zest, and vanilla to the creamed butter and sugar. Mix well.
• Add ½ a teaspoon of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt and 1¼ cups of flour. Stir with a wooden spoon until all the ingredients are fully combined.
• Using a small cookie scoop, spoon dough balls onto the baking sheet.
• Bake for 15 minutes.
• Leave the cookies to cool on the baking sheet for about 10 minutes before transferring to wire racks to cool completely.
• Whisk 1½ cups of confectioners' sugar with 1 tablespoon each of lemon 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 smooth icing.
• Drizzle a little icing onto each of the cooled cookies and sprinkle the remaining lime zest onto the icing.
• Enjoy these cookies once the icing has hardened. Store in an airtight container.

LEMON LIME COOKIES

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.

LEMON LIME WHITE CHOCOLATE CHIP COOKIES

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.

COCONUT LEMON CRISPS

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.

LEMON LIME COOKIE CRISPS 2 PTS.

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.

CRISP LEMON COOKIES

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.

LEMON CHEWY CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

SESAME LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
• Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
• Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

KEY LIME CRISPS COOKIES

Steps:

• Preheat oven to 350.
• Cream 1 butter and full pouch of key lime filling mix.
• Add 2 eggs and stir until blended.
• Add flour, baking soda and salt and full pouch of complete crust.
• Add Hersheys white chips/macadamia mix and lime zest.
• Using a cookie scoop, form into tbs. balls.
• Roll dough in white sugar.
• place dough 2 inches apart on ungreased baking sheet.
• Bake 18 minutes.
• Makes about 40 3' cookies.

LEMON CRISPS

Steps:

• Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.