Luscious Lemon Snaps Recipes

LUSCIOUS LEMON SNAPS

Luscious Lemon Snaps image

This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.

Provided by Juanita Peek

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 24

Number Of Ingredients 8

Ingredients

2 ½ cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
2 tablespoons lemon zest
¾ cup vegetable oil
½ cup fresh lemon juice
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 23 g, Fat 7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 129.5 mg, Sugar 12.7 g

TANGY LEMON CHEESECAKE

Tangy Lemon Cheesecake image

This dessert gets added spark from a gingersnap crust and a luscious lemon sauce. The mix of sweet and tart is unexpected and delightful. I came up with the recipe based on several others I encountered on a trip to California with my husband for our 15th anniversary.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2-1/2 cups crushed gingersnap cookies (about 55 cookies)
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, lightly beaten
1 tablespoon lemon juice
1 tablespoon vanilla extract
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon grated lemon zest

Steps:

Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 295mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

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