LEMON THYME ICEBOX COOKIES
I found this recipe at my grandmother's house, and I made it as soon as I got home. The lovely melt-in-your-mouth butter cookie is very unique. It's almost savory because of the thyme, which pairs well with the lemon. -Catherine Adams, Westwego, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.
Nutrition Facts : Calories 65 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ICEBOX COOKIES
Tart icebox cookies make an easy and satisfying dessert or snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 8
Steps:
- In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g
LEMON ICEBOX COOKIES
These delicious lemon cookies provide a wonderful addition to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 72
Number Of Ingredients 9
Steps:
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
- Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
- Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
- Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg
LEMON THYME COOKIES
Another reason, if you need one, to grown herbs.. These are so delightful, with just a hint of lemon thyme
Provided by grandma2969
Categories Dessert
Time 4h15m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Sift together the dry ingredients.
- Cream the butter and sugar. Add eggs, one at a time, and mix well after each addition.
- Stir in the crumbled lemon thyme.
- Form into a ball, place in a zip lock type plastic bag and refrigerate several hours or overnight.
- Preheat oven to 350*.
- Roll into 1" balls and place on a lightly greased cookie sheet.
- Flatten slightly.
- Bake in a 350* oven for 10 minutes. Watch closely.
Nutrition Facts : Calories 1020.8, Fat 49.3, SaturatedFat 30.1, Cholesterol 227.8, Sodium 654.6, Carbohydrate 135.4, Fiber 2.2, Sugar 75.4, Protein 11.7
LEMON ICEBOX COOKIES
This recipe is really an old fashioned kind of cookie. It's really easy to prepare and you can even freeze the dough for a month or two before baking. The cookies also freeze well after baking. I usually sub Splenda sugar and brown sugar for the regular and they come out a little on the dry side but still very good. I used the zest of a whole lemon and the juice from a big lemon -- nice and lemony. You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough. Perfect for summer or for a Christmas cookie tray.
Provided by Lvs2Cook
Categories Dessert
Time 22m
Yield 6 dozen cookies
Number Of Ingredients 9
Steps:
- Beat butter and both sugars with an electric mixer until fluffy.
- Add eggs, one at a time, and beat well after each addition.
- Add grated peel and lemon juice and bleat until well blended.
- Add flour, baking soda and salt to butter mixture, beating until just blended.
- Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
- Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
- Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
- Bake at 350º for 12 to 14 minutes until edges are lightly browned.
- Remove to wire racks to cool.
- Store in an airtight container or freeze.
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- In a large bowl, beat butter, sugar, thyme and lemon zest with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down sides of bowl, then add yolk and beat until smooth. Stir in flour mixture until just incorporated.
- Turn dough out onto a piece of waxed paper and shape it into a log about 8 inches long and 1 1/2 inches in diameter. Wrap in plastic and refrigerate for 2 to 24 hours.
- Preheat oven to 350ºF. Slice dough into 1/3-inch-thick rounds; place at least 2 inches apart on ungreased baking sheets. Bake until pale golden around edges but still soft on top, 13 to 15 minutes. Let stand on baking sheets on wire racks for 5 minutes, then remove them with a metal spatula to wire racks to cool completely.
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