LEMON THIN COOKIES (ALMOST AS GOOD AS THE ONE'S NABISCO USE TO MAKE)
I loved the Lemon Thin cookies. This is as close to them as I could find. They are very tasty. I am thankful my children are grown, and I don't think my cat will eat them. :-)
Provided by Ann Dotson @chefsmomamg
Categories Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees
- In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest).
- In a separte bowl beat the butter until it is light and fluffy. Add the butter to the egg mixture alternating with the flour.
- Drop the batter by teaspoons about 2 1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
- Bake the cookies for about 5 minutes, or until the edges are browned.
- Allow to cook on the sheets for 1 minute, then cool them completely on a rack.
LEMON THINS
These irresistible thins have a tart lemon taste and crisp texture. To create a simple but special dessert, place some of the cookies in bowls of chocolate or vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
VERY LEMON COOKIES
These are very delicious with a great burst of lemon! If you aren't a lemon lover, then these aren't for you! You will find the lemon oil and the lemon powder at a craft store , or you may choose to use lemon juice. Using the lemon juice will not produce the level of tartness as it would with the lemon oil. Times are guestimated, as the level of doneness is up to you.
Provided by FLUFFSTER
Categories Dessert
Time 39m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
- To prepare the dough:
- In a medium-sized bowl, beat the butter and sugar until light and fully. Add the egg, vanilla, baking powder, salt, lemon oil, and lemon powder, beating on medium speed until well blended. Add the flour and coconut, beating until thoroughly combined. Use food color to tint the cookies yellow. Gel-paste food color will give the most intense color; be aware that with paste colors, you only need to add the merest touch. Dip a toothpick in the color, and then dip it into the dough. Repeat a couple of times. Mix the dough, adding more color until it's as intense as you like.
- To shape the cookies: Place the coarse sugar in a small bowl. Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar. Gently roll cookies into smooth balls with your hands, then transfer to the prepared baking sheets.
- To bake the cookies: Bake the cookies for 9 to 10 minutes, for soft cookies. For crunchier cookies, bake for 12 minutes, until they're barely beginning to brown around the edges. Remove from the oven, and after a few minutes transfer them to a rack to cool.
- Variation: You can make these cookies using fresh lemons instead of lemon powder and lemon oil (though they won't be nearly as intensely citrus-y). Substitute 1/4 cup freshly squeezed lemon juice (the juice of one medium-large lemon), and the grated rind from one lemon. You may also omit the coconut and/or food coloring, if you like. Bake the cookies for 12 minutes, until they feel barely set in the center (for softer cookies); or 14 minutes (for crisper cookies).
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
THIN, CRISPY, LEMON COOKIES
I actually was hoping for a soft, thick sugar cookie, but I got a thin and crispy one. THe flavor was still amazing, and I still did like the crispyness. I may come out with a thick, soft, chewy, lemon cookie in the near future....
Provided by roxy_froggy25
Categories Drop Cookies
Time 50m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease baking sheets.
- Combine flour, baking soda, and baking powder in a small mixing bowl. Set aside. Combine butter and sugar and cream. Add egg, vanilla, and lemon vest, and beat until smooth. Add flour mixture gradually til soft dough forms.
- Drop dough by rounded teaspoon onto a greased baking sheet. Bake until edges turn brown and cookie appears puffy. About 12 minutes. Let sit about 3 minutes to set, and transfer to wire rack to cool completely.
- For glaze combine powdered sugar, milk, water, and vanilla. If glaze is too thick, add some water til thin glaze. Pour 2 teaspoons of glaze over each cooled cookie. Sprinkle with sprinkles. (optional, and glaze is optional as well).
Nutrition Facts : Calories 153, Fat 4.9, SaturatedFat 3, Cholesterol 19.3, Sodium 89.7, Carbohydrate 26.1, Fiber 0.3, Sugar 17.9, Protein 1.4
CRISPY LEMON COOKIES
Make and share this Crispy Lemon Cookies recipe from Food.com.
Provided by pink cook
Categories Drop Cookies
Time 27m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half.
- Add in 1/2 cup butter and stir until melted.
- Sift flour, baking powder and salt together in a bowl.
- Cream remaining butter and sugar until light and fluffy.
- Add egg and lemon butter.
- Mix until pale, about 3 minutes.
- Mix in vanilla.
- Add in flour and mix well.
- Form 1-1/2" balls and drop them onto cookie sheets lined with parchment paper.
- Bake until lightly browned, 12-15 minutes.
- Cool on rack and store in airtight container, (if they last that long!).
Nutrition Facts : Calories 278.5, Fat 16, SaturatedFat 9.9, Cholesterol 58.3, Sodium 135.7, Carbohydrate 31.5, Fiber 0.6, Sugar 15, Protein 2.9
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- Cream the butter, sugar and lemon zest until light and fluffy. Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated.
- Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake so make sure to leave enough room.
- Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes.
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