Lemongrass Sugar Cookies Recipe By Tasty

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

LEMON SUGAR COOKIES

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.

LEMONGRASS SUGAR COOKIES RECIPE BY TASTY

Steps:

• Combine all ingredients into the bowl of a heavy duty stand mixer. Mix on low speed, scraping along the side of the bowl constantly.
• Once dough is thoroughly mixed, wrap it in plastic and chill the dough for an hour, and up to 2 days.
• When you are ready to bake, preheat the oven to 350°F.
• Roll the dough out until ½-inch thick and cut into desired shapes. Bake for 10-12 minutes.
• Transfer to a rack immediately after taking them out of the oven. Decorate as desired and serve.

LOWER SUGAR COOKIES

Steps:

• Beat the flour, butter, agave syrup, egg yolks, the seeds from the vanilla pod and a pinch of salt together in a stand mixer to make a smooth dough. Wrap the dough and chill for 30 minutes.
• Roll out the dough on a lightly floured work surface and cut out 36 cookies with biscuit cutters.
• Heat the oven to 180C/160C fan/gas 4. Cover two baking sheets with baking parchment. Lift the cookies onto the baking sheets and bake for 8-10 minutes until golden. Allow to cool completely. Store in an airtight container.

LEMON SUGAR COOKIE

Steps:

• Heat oven to 385 degrees Fahrenheit.
• Blend together shortening, salt, lemon rind and sugar. Beat in egg and milk. Stir in all other ingredients.
• Squish a roughly teaspoon-to-tablespoon-size amount of the dough, which is coarse until squished, and place in rows on a greased baking sheet.
• For pizzazz, dust cookies with nutmeg or colored sugar.
• Bake 6-10 minute until light golden. (Watch! They darken quickly!).
• Tip: Use the rest of the lemon to make fresh lemonade, delicious!

CREAMY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.
• Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.
• Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.
• Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.

LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add sour cream; blend well.
• Add vanilla and lemon juice or extract.
• Add dry ingredients.
• Chill 3 to 4 hours.
• When ready to bake, preheat oven to 350 degrees F.
• Grease cookie sheets.
• Shape dough into small balls and roll in extra sugar.
• Flatten balls using the bottom of a glass after arranging on cookie sheets.
• Bake 10 minutes or until lightly browned.