Lemon Tea Cookies Recipes

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LEMON SUGAR TEA COOKIES



Lemon Sugar Tea Cookies image

Delightful lemon flavored cookies.

Provided by Tamme

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 2h

Yield 48

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup white sugar

Steps:

  • In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
  • Bake 12 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g

LEMON TEA COOKIES



Lemon Tea Cookies image

Make and share this Lemon Tea Cookies recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 2h50m

Yield 3 dozen

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar
2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Steps:

  • In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
  • Stir in flour until dough forms.
  • Cover; refrigerate 30 minutes
  • Heat oven to 350°F Shape dough into 1" balls.
  • Place balls 2" apart. Press thumb into center of each ball to make indentation.
  • Bake 8 to 10 minutes or until golden brown.
  • Remove to cooling racks and cool completely, about 30 minutes.
  • In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
  • Cool about 15 minutes.
  • Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

HIGH TEA LEMON COOKIES



High Tea Lemon Cookies image

It's very important to use room temperature butter, not melted or softened. Cookies will become crumbly otherwise. Do not refrigerate this dough, it will become very difficult to work with.

Provided by Amanda Jean

Categories     Dessert

Time 15m

Yield 6 dozen cookies, 30-40 serving(s)

Number Of Ingredients 10

2 cups butter, room temperature
2/3 cup powdered sugar
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 cups flour
1 1/2 cups cornstarch
1/3 cup butter, room temperature
1 teaspoon lemon zest
1/3-1/2 cup fresh lemon juice
4 cups powdered sugar

Steps:

  • Preheat oven to 350.
  • In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
  • Add flour and cornstarch and mix well until thoroughly combined.
  • Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
  • Once cool, spread lemon frosting onto cookies.
  • In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.

Nutrition Facts : Calories 254.8, Fat 14.4, SaturatedFat 9.1, Cholesterol 38, Sodium 102.7, Carbohydrate 31.1, Fiber 0.3, Sugar 18.4, Protein 1

CRISP LEMON TEA COOKIES



Crisp Lemon Tea Cookies image

Almost as much fun to eat as they are to decorate, these lemony cookies are the perfect backdrop for baking bits, sprinkles or glitter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
FROSTING:
2 tablespoons plus 1 teaspoon butter
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
Assorted M&M's miniature baking bits

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze. , To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 35mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON TEA COOKIES



Lemon Tea Cookies image

Homemade lemon cookies with a tangy filling tug at tastebuds to have just one more.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 36

Number Of Ingredients 12

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups Gold Medal™ all-purpose flour
1 tablespoon powdered sugar
2/3 cup granulated sugar
2 to 3 teaspoons grated lemon peel
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Steps:

  • In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
  • Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
  • Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
  • Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 5 g, TransFat 0 g

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