LEMON SUGAR
You may substitute oranges or limes to make other citrus sugars. Use instead of plain granulated sugar in baking, or try sprinkling over cookies or stirring into hot tea for a delicious citrusy treat. The sugar will keep for several months in an airtight container in the refrigerator.
Provided by Martha Stewart
Yield Makes about 1 pound
Number Of Ingredients 2
Steps:
- Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
- Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
- Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.
LUSCIOUS LEMON SNAPS
This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.
Provided by Juanita Peek
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
- In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
- Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 23 g, Fat 7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 129.5 mg, Sugar 12.7 g
CRISP LEMON SUGAR COOKIES
I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SUGAR COOKIES
These are my favorite sugar cookies. The lemon adds a unique flavor. They sure are good with coffee when company comes. -Eula Forbes, Wagoner, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL
Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.
SUGAR SNAP PEAS WITH LEMON BUTTER
Categories Side Vegetarian Quick & Easy Pea Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.
SUGAR SNAP PEAS WITH BASIL AND LEMON
I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.
Provided by Dancer
Categories Lemon
Time 14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add Sugar snap peas, season with salt and pepper.
- Stir-fry until crisp-tender, or about 3 minutes.
- Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
- Serve immediately with lemon wedges.
LEMON SCENTED SUGAR SNAP PEAS
Light and refreshing :) To make ahead: after draining wrap peas in paper towels and place in zip top plastic bag. Seal and chill 8 hours.
Provided by Antifreesz
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
- Drain and plunge into ice water;drain.
- Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
- Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
LEMON SUGAR SNAPS
Steps:
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and lemon zest and juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
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- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
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- Preheat oven to 375°F. In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined. Stir in cornmeal and lemon peel (knead dough with hands, if necessary to combine).
- Place sugar in a shallow dish. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
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