LEMON MELTAWAYS
These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.
Provided by Susan Lewis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h20m
Yield 48
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
- Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
- In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 2.7 g
LEMON BISCUITS
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
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 MELTAWAYS
We're calling it: This citrusy spin on timeless shortbread is a new classic! With the buttery dough and double dose of lemon-there's zest in the dough and lemon juice in the icing-these lemon meltaways really live up to their name. And just like classic shortbread, they're made with a short ingredient list. So don't be deceived by their impressive looks, these cookies are totally doable. One tip though, don't skip tossing them in powdered sugar for the second time-doing so adds to their magical, melt-in-your-mouth tenderness. Give them a try and let us know if you think they're worthy of a permanent spot in your recipe box.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
- Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
- In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 10 g, TransFat 0 g
LEMON MELTAWAYS
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. -Mary Houchin, Lebanon, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.
Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON MELTAWAYS
These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you've frozen the dough, let it warm slightly before slicing to prevent cracked cookies.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 30m
Yield About 40 cookies
Number Of Ingredients 8
Steps:
- Add butter, 1 1/4 cups/154 grams confectioners' sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
- Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
- Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours.
- When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
- Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
- Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners' sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners' sugar just before serving, if desired.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 25 milligrams, Sugar 6 grams, TransFat 0 grams
LEMON MELTAWAYS
I clipped this from a Reader's Digest about 3 years ago. It was in an advertisement for Land O Lakes butter. These cookies live up to their name. Lemony and buttery and oh so tender, they almost do melt in your mouth! Prep time includes chill time.
Provided by yooper
Categories Dessert
Time 2h12m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In large mixer bowl, combine all cookie ingredients.
- Beat at low speed, scraping bowl often, until well mixed, about 2 to 3 minutes.
- Divide dough in half.
- Shape each half into 8x1-inch roll.
- Wrap in plastic food wrap.
- Refrigerate until firm (1 to 2 hours).
- Heat oven to 350.
- With sharp knife, cut each half into 1/4-inch slices.
- Place 2 inches apart on cookie sheets.
- Bake for 8 to 12 minutes or until set.
- (Cookies will not brown).
- Cool completely.
- In small mixer bowl, combine all frosting ingredients.
- Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes).
- Frost cooled cookies.
LEMON MELTS
Make and share this Lemon Melts recipe from Food.com.
Provided by CrystalRN
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease cookie sheets.
- Beat oil, butter, sugars, lemon juice, vanilla and almond extract in large bowl with electric mixer at medium speed until creamy.
- Combine flour, cream of tartar and baking soda in separate bowl. Gradually beat into butter mixture until stiff dough forms.
- Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten gently with fork. Bake 20 minutes or until cookies brown around edges only. Cool cookies on cookie sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 1699.4, Fat 101.8, SaturatedFat 33.2, Cholesterol 122, Sodium 667.1, Carbohydrate 181.2, Fiber 3.4, Sugar 84.1, Protein 13.4
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