Lemon Sugar Cookies With Candied Citron Recipes

LEMON SUGAR COOKIES WITH CANDIED CITRON

Steps:

• Cream together the butter and sugar with a mixer.
• Beat in the eggs, lemon oil and corn syrup.
• Mix in the the dry ingredients.
• When the batter is just mixed, add the lemon peel and chocolate chips.
• Use a small scoop and place the dough on a greased cookie sheet to bake at 350 degrees. Bake the cookies for about 12-15 minutes or until they just start to get brown around the bottom edge. Cool on a wire rack.

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
• Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
• Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
• Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

GERMAN CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°. Combine first seven ingredients. In another bowl, combine eggs, butter, lemon peel and extract. Stir into dry ingredients just until moistened. Fold in almonds and citron., Shape into 1/2-in. balls and place 1 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks. Store in an airtight container.

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Sift flour, baking soda, and salt into a bowl and set aside.
• Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
• Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
• Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
• Reduce speed and gradually add flour mixture. Mix until just combined.
• Chill mixture for at least 15 minutes.
• Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
• Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
• Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
• If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
• Return to freezer for approximately 5 minutes.
• Bake at 350° for 15 minutes.
• Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
• Repeat from step 8 till cookie mixture is depleted.
• Cookies can be stored in an airtight container at room temperature up to 3 days.
• Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.

LEMON SUGAR COOKIES

Steps:

• Whisk together flour, pudding mix, salt, baking powder, and baking soda in a large bowl; set aside.
• Combine white sugar, brown sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed to release oils of lemon zest into sugar, and until fragrant, about 20 seconds. Add melted butter and mix on medium speed until smooth, about 20 seconds. Add eggs, lemon juice, and vanilla and mix until smooth, about 20 seconds. Add flour mixture to butter mixture and mix on medium-low speed until just combined (be sure not to overmix), about 20 seconds. Scrape down sides and bottom of bowl and mix for 2 more seconds.
• Cover bowl with plastic wrap and refrigerate for 2 hours, up to overnight.
• Preheat oven to 375 degrees F (190 degrees C) with racks on upper and lower third of oven. Place remaining 1/2 cup sugar on a shallow plate and set aside. Line two large baking sheets with parchment paper.
• Remove cookie dough from refrigerator and scoop with a spoon or ice-cream scoop into 2 1/2 ounce balls. Roll with hands to form an even ball and roll in sugar. Place about 1 1/2-inches apart on prepared baking sheets.
• Place baking sheets on upper and lower racks and bake until cookies have spread, are starting to crackle on top, and are golden brown around the edges, 15 to 18 minutes, rotating pans and switching racks halfway through. Remove and let cool slightly on baking sheets, about 5 minutes. Transfer to wire racks to cool completely.