Melt In Your Mouth Honey Lemon Merry Christmas Cookies Recipes

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BETTY CROCKER LEMON-HONEY CHRISTMAS COOKIES



BETTY CROCKER LEMON-HONEY CHRISTMAS COOKIES image

Categories     Cookies     Dessert     Bake     Christmas

Yield 5 dozen

Number Of Ingredients 13

COOKIE DOUGH:
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
2/3 cup honey
1 teaspoon lemon extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
MILK FROSTING:
1 cup powdered (confectioners') sugar
1/2 teaspoon lemon extract
1 to 1 1/2 tablespoons milk Food coloring of your choice

Steps:

  • In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. On a lightly floured board, roll dough to 1/4-inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire racks. When cool, frost with Milk-Frosting and decorate as desired. For milk frosting, combine powdered sugar, lemon extract and enough milk to make frosting easy to spread in a small bowl. Tint, if desired, with a few drops of food coloring.

MELT-IN-YOUR-MOUTH COOKIES



Melt-in-your-mouth Cookies image

These cookies really do melt in your mouth, and they're just as good without the pecans if you don't have them to hand.

Provided by Sackville

Categories     Dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 6

2 cups butter, softened
1 cup icing sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped nuts (pecans are good)

Steps:

  • Cream butter and sugar together.
  • Add water and vanilla to the mixture.
  • Gradually add flour, fold in nuts.
  • Roll dough into 1 inch balls.
  • Place on ungreased baking sheets and flatten with fingers.
  • Bake at 300 F for 20-25 minutes.
  • Cool on a wire rack.

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES



Melt-In-Your-Mouth Lemon Drop Cookies image

The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!

Provided by Greeny4444

Categories     Dessert

Time 1h

Yield 60 cookies, 20 serving(s)

Number Of Ingredients 9

2 cups butter, softened
1 cup powdered sugar
3 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons lemon zest (about 3 medium lemons)
1 tablespoon vanilla extract
1 cup powdered sugar
2 1/3 tablespoons lemon juice (squeeze from the lemons just zested)
2 teaspoons lemon zest

Steps:

  • Heat the oven to 350°F
  • In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
  • Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
  • Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
  • Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
  • Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5

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