SLICE 'N' BAKE LEMON GEMS
Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) -Delores Edgecomb, Atlanta, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON RASPBERRY COOKIE CUPS
These little cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.
Provided by Sweet as Sugar Cookies
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
- Fill each mini muffin cup 3/4 full of dough.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
- Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
- Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 18.4 g, Cholesterol 23.8 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.4 g, Sodium 79.4 mg, Sugar 12.1 g
LEMON-RASPBERRY GEM COOKIES
adapted from the food network by "the craving chronicles" - http://cravingchronicles.com/2009/12/09/lemon-raspberry-thumbprint-cookies/
Provided by ellie3763
Categories Dessert
Time 50m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until creamy.
- Add yolks, zest, juice, and vanilla. Beat well.
- Add the flour mixture and beat to combine well.
- Form tablespoon-sized balls of dough by rolling dough between your palms to form even spheres. Place on a baking sheet with room between (they will spread!) Press a finger into the top of each ball to make an indentation.
- Bake the cookies for 10 minutes.
- Place jam in a bowl and microwave until thinned and smooth (watch this - it wont' take long!).
- Remove the cookies from the oven. Use a teaspoon measuring spoon to make a crater in the middle of each puffed cookie. Use a 1/2 teaspoon measuring spoon to scoop warmed jam into the indentation.
- Return the cookies to the oven. Bake for 10 more minutes.
- Allow cookies to cool completely. When cool, dust with powdered sugar. Moisten one finger and gently touch the raspberry portion of each cookie to melt powdered sugar there.
Nutrition Facts : Calories 110.4, Fat 5.5, SaturatedFat 3.3, Cholesterol 23.8, Sodium 73.4, Carbohydrate 14.5, Fiber 0.3, Sugar 7.5, Protein 1
LEMON-RASPBERRY SANDWICHES
This recipe is adapted from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together both flours, cornstarch, and salt in a bowl.
- Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees. Place cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
- Using a fluted 1 1/2-inch round cutter, cut out dough; transfer to prepared baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.
- Place jam in a small bowl and stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filled ones are best eaten the day you assemble them.
LEMON RASPBERRY COOKIES
Haven't tried these yet, but I got this recipe from Oprah.com along with the Orange Cranberry Cookies which turned out great, so I'm sure these will be nummy too.
Provided by horseplay
Categories Drop Cookies
Time 1h
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar together.
- One by one, add the eggs and egg whites and mix.
- Add the lemon juice and zest, mix.
- Mix the flour and baking soda in another bowl, then add to the first bowl.
- Add the white chocolate chips and fold in the raspberries.
- Drop by the teaspoon onto a greased or aluminum foil-lined baking sheet and bake for 7- 10 minutes.
Nutrition Facts : Calories 72, Fat 2.8, SaturatedFat 1.7, Cholesterol 9.4, Sodium 77.7, Carbohydrate 10.8, Fiber 0.3, Sugar 5.1, Protein 1.1
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