Lemon Star Bursting Cookies Recipes

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LEMON STAR BURSTING COOKIES



Lemon Star Bursting Cookies image

A melt in your mouth, lemony surprise!

Provided by Mariann Holohan

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 42

Number Of Ingredients 8

1 cup all-purpose flour
½ cup cornstarch
½ teaspoon salt
½ cup confectioners' sugar
¾ cup butter
1 teaspoon lemon extract
1 cup confectioners' sugar
1 (.25 ounce) package unsweetened lemonade flavor drink mix (such as Kool-Aid®)

Steps:

  • Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour.
  • Preheat oven to 300 degrees F (150 degrees C). Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend.
  • Scoop up about 1 1/2 teaspoon of dough per cookie, and roll into balls. Place the cookies onto ungreased baking sheets.
  • Bake in the preheated oven until the cookies are set, about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes.
  • Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 8 g, Cholesterol 8.7 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.1 g, Sodium 52.9 mg, Sugar 4.3 g

LEMON CREAM CHEESE STAR COOKIES



Lemon Cream Cheese Star Cookies image

This is a basic cream cheese cookie recipe that I added lemon and almond slices to. Keep an eye on them while baking--they are so rich they can burn in a minute. You can use either a 5-pointed star or 6-pointed star as a cookie cutter, depending on your religion. My cookie cutter was about 2 inches wide.

Provided by PainterCook

Categories     Dessert

Time 1h15m

Yield 4 dozen

Number Of Ingredients 11

8 ounces cream cheese
3/4 cup butter
1 cup sugar
2 teaspoons vanilla
2 teaspoons lemon extract
2 1/4 cups flour
1/2 teaspoon baking soda
1 tablespoon lemon rind, grated
1 tablespoon lemon juice
1 cup powdered sugar
1 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees.
  • Beat cream cheese, butter, sugar vanilla, and lemon extract in mixer bowl on medium speed until creamy.
  • Add flour, baking soda, lemon peel, until well blended.
  • Chill dough 1 hour or overnight.
  • Roll dough on well-floured surface into about 1/8 inch thickness. Cut into star (or any other) shape with a cookie cutter.
  • Bake on greased cookie sheets for 8-10 minutes, until edges start to slightly brown. Remove to wire rack to cool.
  • Mix the lemon juice and powdered sugar to make a glaze. Assemble all cookies on baking sheets and drizzle glaze on them. Immediately press sliced almonds into glaze.

Nutrition Facts : Calories 1214.8, Fat 66.7, SaturatedFat 35.3, Cholesterol 153.9, Sodium 572.6, Carbohydrate 140.5, Fiber 4.8, Sugar 81.2, Protein 16.8

LEMON STARS



Lemon Stars image

These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 dozen.

Number Of Ingredients 16

1/2 cup butter-flavored shortening
1 cup sugar
1 large egg, room temperature
1-1/2 teaspoons lemon extract
1/2 cup sour cream
1 teaspoon grated lemon zest
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
6 tablespoons butter, softened
3/4 teaspoon lemon extract
3 drops yellow food coloring, optional
3 to 4 tablespoons 2% milk
Yellow colored sugar, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON STAR BISCUITS



Lemon star biscuits image

Gorgeous, edible decorations for the Christmas tree which will delight your children

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 55m

Yield Makes 16-18 biscuits

Number Of Ingredients 8

1 quantity vanilla shortbread dough (see below), with the finely grated zest of 1 lemon added to the flour
1 tbsp lightly beaten egg white
1 tbsp lemon juice
200g icing sugar
100g tropical dried fruits, such as mango , pineapple and papaya, chopped
50g dried cranberry , chopped
small handful silver ball
ribbon , for hanging on the tree

Steps:

  • Preheat the oven to 180C/ gas 4/fan 160C and grease 2 large baking sheets. Roll out the dough to a thickness of about 5mm/¼in and cut out star biscuits using a 10cm cutter. Re-roll the trimmings make more biscuits.
  • With a skewer, make a small hole 1cm/½in from a point on each star - this is for hanging the biscuits. Bake for 18-20 minutes until turning pale golden around the edges, then transfer to a wire rack to cool. (If the holes have filled in during baking, re-make them with the skewer while the biscuits are still hot.)
  • Put the egg white and lemon juice in a bowl and beat in the icing sugar to make a smooth icing. Using a small palette knife, spread it generously over the biscuits to about 5mm/¼in from the edges.
  • Mix the fruits, then scatter them in the middle of the icing with some silver balls. Leave for at least 2 hours to set. Thread with ribbon just before you hang them and eat within 24 hours. They will keep fresh for up to 1 week stored in an airtight tin.

Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium

LEMON STAR BISCUITS



Lemon Star Biscuits image

Make and share this Lemon Star Biscuits recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 1h22m

Yield 20 cookies

Number Of Ingredients 10

125 g butter, softened
3/4 cup caster sugar
1 egg
2 teaspoons finely grated lemons, zest of
2 cups flour
1 cup icing sugar
2 teaspoons butter, softened
1 tablespoon lemon juice
boiling water (to mix)
silver cachous (to decorate)

Steps:

  • Cream butter and sugar until light and fluffy.
  • Add egg and lemon zest.
  • Beat well.
  • Sift flour.
  • Stir into creamed mixture, mixing to a soft dough.
  • Shape dough into a ball.
  • Cover with plastic wrap and refrigerate for 30 minutes.
  • Roll dough out on a floured surface to a thickness of 5mm.
  • Using a star shaped cutter, stamp out shapes.
  • Place on greased oven trays.
  • Bake at 180C degrees for 12 minutes until lightly golden.
  • Cool on wire racks.
  • -------------Icing------------.
  • Sift icing sugar in a bowl.
  • Mix in butter and lemon juice.
  • Add just enough water to achieve a spreadable consistency.
  • When biscuits are cold, spread with lemon icing and decorate with the cachous.

Nutrition Facts : Calories 149.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 24.9, Sodium 42.3, Carbohydrate 23.1, Fiber 0.4, Sugar 13.4, Protein 1.7

LEMON BURST CAKE MIX COOKIES RECIPE - (4.5/5)



Lemon Burst Cake Mix Cookies Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 4

1 (15.25-ounce) box lemon cake mix
1 (8-ounce) container Cool Whip
1 egg
1/3 cup powdered sugar (for rolling)

Steps:

  • Preheat oven to 350°F. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10 to 12 minutes

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