CRISP LEMON COOKIES
These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4.5 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON RAISIN CRISSCROSS COOKIES
Make and share this Lemon Raisin Crisscross Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream butter with sugar.
- Blend in egg and lemon extract.
- Sift together dry ingredients and add, mixing until a compact dough is formed.
- Stir in raisins.
- Roll in 1 inch balls.
- Place on lightly greased cookie sheet.
- Flatten with fork dipped in flour, making a crisscross pattern.
- Bake at 400 degrees for 8-10 minutes.
Nutrition Facts : Calories 75.2, Fat 2.8, SaturatedFat 1.7, Cholesterol 11.9, Sodium 67.5, Carbohydrate 12, Fiber 0.3, Sugar 6.6, Protein 0.9
LEMON RAISIN FILLED COOKIES
My mother-in-law gave me the recipe for these soft and moist cookies 38 years ago, and they've been a family favorite ever since!
Provided by Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and peel. Cool. Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in thickness. Cut into 2-1/2-in circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375 degrees F for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)
Nutrition Facts : Calories 290.5 calories, Carbohydrate 47.8 g, Cholesterol 32.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 114.6 mg, Sugar 29.9 g
OLD-FASHIONED RAISIN-FILLED COOKIES
Lovely on a cookie platter - gone first, you'll see. Truly old-fashioned delicious flavor. From the Old Farmer's Almanac recipes.
Provided by Busters friend
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Filling:.
- Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
- Remove from heat and add lemon juice and butter.
- Let cool while preparing dough.
- Cookie Dough:.
- Cream sugar and butter; add egg and mix well.
- Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
- Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
- Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
- Bake at 350 degrees F until golden brown (10 to 15 minutes).
LEMON RAISIN FILLED COOKIES
My mother-in-law gave me the recipe for these soft and moist cookies 38 years ago, and they've been a family favorite ever since!
Provided by Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and peel. Cool. Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in thickness. Cut into 2-1/2-in circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375 degrees F for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)
Nutrition Facts : Calories 290.5 calories, Carbohydrate 47.8 g, Cholesterol 32.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 114.6 mg, Sugar 29.9 g
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