Lemon Sage Cookies Recipes

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

SOFT LEMONADE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

LEMON SAGE COOKIES

Steps:

• preheat oven to 350*.
• in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
• beat until combined, scraping sides of bowl as needed during mixing.
• beat or stir in flour, then stir in lemon peel and sage.
• TO PREPARE MODLED COOKIES:.
• Lightly grease cookie sheets, set aside.
• lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
• evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
• unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
• using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
• STAMPED COOKIES:.
• shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
• bake in a preheated oven for 10-12 minutes or until edges are golden.
• cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
• TO STORE:.
• place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.