Lemon Straws Recipes

LEMON STRAWS

Steps:

• 1. Blend together butter and cream cheese; add sugar and cream thoroughly until fluffy. 2. Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended. 3. Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes. 4. Force 2-inch ribbon strips through cookie press onto ungreased baking sheets and bake at 375 degrees F for 8 to 10 minutes or until lightly browned. 5. Dust with Powdered sugar if desired.

LEMON STARS

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.

LEMON PEPPER CHEESE STRAWS

Steps:

• Lightly flour a clean, flat surface and roll the sheet of puff pastry to an 1/8th of an inch in thickness. Try to keep it approximately the shape of a rectangle for smoother edges.
• Sprinkle the cheese, lemon zest, ground pepper, and salt evenly over the long top half. Fold the bottom half over, gently pressing the two sides together to seal. Use a very sharp knife to cut 1/2-3/4 inch wide strips.
• Handling one strip at a time, take one end in each hand and carefully twist them in opposite directions to form a tight spiral. Place them on a parchment paper-lined baking sheet, pressing the ends down firmly to discourage them from uncurling. Repeat with the remaining dough, placing the twists about 1 inch apart. Move the entire batch into the freezer and let rest for 30 minutes before baking.
• Once the straws are nearly done chilling, begin preheating your oven to 425 degrees F.
• Move the frozen baking sheet immediately into the oven and bake until the straws are golden brown all over(13-16 minutes). Transfer to wire racks and let cool completely before eating.

SOUTHERN LEMON STRAWS

Steps:

• Blend together butter and cream cheese; add sugar and cream thoroughly until fluffy.
• Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended.
• Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes.
• Force 2-inch ribbon strips through cookie press onto ungreased baking sheets and bake at 375 degrees F for 8 to 10 minutes or until lightly browned.
• We have dusted these with Powdered sugar.. Also, with crushed lemon drops.. The finer they are crushed,the better they are!!!