Lemonia Cookies Recipes

LEMONIA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
• In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
• Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

FAMILY FAVOURITE LEMONIA COOKIES 1968 INDIANA)

Steps:

• Cream butter, sugar,salt, lemon oil and eggs well.
• Add ammonia powder to warmed cream.
• Then add the flour with milk mixture alternately with the creamed mixture.
• Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
• Chill covered dough.
• Roll on floured board about 1/2 inch thick.
• Cut with round cookie 2 inch cutter.
• Place on parchment lined sheet, or greased baking sheet.
• Well apart as they rise and spread into big cookies.
• Bake at 350 degrees for 10 to 15 minutes.
• These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
• Allow to cool.
• Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
• This cookies is usually large and thick, lemon flavoured slightly.
• After frosting I also sprinkle a little coconut on top too.
• Keep in a tight fitting tin.

LEMONIA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
• In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
• Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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.

BENNE COOKIES

Steps:

• Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
• Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
• Whisk the flour, baking soda and salt together in a medium bowl.
• In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
• Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.

AMMONIA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix butter and shortening. Add sugar, coconut, flour and baking ammonia. Mix well. Form into small balls about the size of a walnut. Flatten with a fork. Place on ungreased cookie sheets.
• Bake 11 minutes, or until cookies turn light brown.

AMMONIA COOKIES

Steps:

• Grease cookie sheet lightly.
• Cream Shortening and Sugar, add Cream, Milk and Peppermint Extract.
• Sift Flour and Baking Amonia together; add gradually to mixture.
• Roll out dough on a well floured surface about 1/2" thick max. and cut outwith a 1 1/2 - 2" cookie cutter.
• Bake at 350 F for 10 - 15 minute.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

LEMON LOVER'S COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs.
• Combine flour and baking soda and add to creamed mixture.
• Mix well.
• Add 3/4 cup lemonade concentrate.
• Mix well.
• Drop by rounded teaspoonfuls into an ungreased cookie sheet.
• Bake for about 8 minutes, or until lightly brown around the edges.
• Do not over bake.
• Remove cookies from cookie sheet to cool on a wire rack.
• Brush each cookie with remaining lemonade concentrate and sprinkle with sugar crystals.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

SWEDISH DREAM (AMMONIA) COOKIE RECIPE - (4/5)

Steps:

• MIX ALL INGREDIENTS INTO A DRY CRUMB MIXTURE PRESS AND FORM INTO BALLS IN YOUR HAND PLACE ON COOKIE SHEET BAKE 300 DEGREES 20 MIN. (THE VANILLA SUGAR CAN BE FOUND IN THE ETHNIC AISLE OF LARGER STORES THE BAKERS AMMONIA IS AVAILABLE BY ASKING YOUR PHARMACIST)

LEMON COOKIES FROM SCRATCH

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.

ITALIAN LEMON COOKIES

Steps:

• In a small bowl, sift flour and baking powder together.
• In mixing bowl, beat eggs with sugar until light and lemon colored.
• Add the softened butter and lemon zest.
• Slowly beat in the flour and baking powder.
• Gradually add milk and vanilla.
• Dough should be soft.
• Divide dough into 6 sections.
• Roll out each section into a rope 1/2-inch wide.
• Cut into 3-inch pieces and twist each piece to form a loop.
• Place on a greased baking sheet or a parchment lined baking sheet.
• Bake in a 350°F oven for 10-12 minutes or until light brown.
• Remove from oven and cool.
• Combine the powdered sugar and enough orange juice to form a thin icing.
• Brush on top of cookies and sprinkle with colored candies.
• Makes about 4 dozen cookies, depending on size and shape of cookie.

SOFT LEMONADE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.