MEYER LEMON COOKIES
Buttery, with a delicious citrus flavor, these cookies melt in your mouth.
Provided by Caroline's Cooking
Categories Snack
Time 15m
Number Of Ingredients 8
Steps:
- Cream together the butter and sugar so they are well combined but not overly soft.
- Add the rest of the cookie ingredients (flour, corn starch, Meyer lemon zest and juice) and mix. You may need to press it together by hand to get it to stick, but also try not to over work the dough. Press it into a small log, wrap with cling wrap/film and chill for approx 20 minutes.
- Preheat the oven to 350F/175C and line a baking sheet/tray with parchment or a silicone baking mat.
- Remove the dough from the fridge and carefully cut into slices. Lay the slices on the lined baking sheet, with a bit of space between them, and carefully smooth off any rough edges/round off the shape.
- Bake for approx 12-15 minutes until they are just starting to brown a little around the edge. Remove from the oven and allow to cool completely before moving or glazing.
- For the glaze/icing, blend together the sugar and juice (you can also add zest or instead sprinkle a little on top after adding glaze). Either spread a little in the middle of each cookie, as I have, or you could pipe over them too in lines. Store in an airtight container.
Nutrition Facts : Calories 86 kcal, Carbohydrate 11 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 38 mg, Sugar 5 g, ServingSize 1 serving
LEMON COOLER COOKIES
This is one of my favorite cookies. Sometimes I add some of the lemonade powder to the cookie dough and add more to the powdered sugar to make them very lemony.
Provided by Theresa Thunderbird
Categories Dessert
Time 33m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.
- Add the flour and baking powder.
- Add 1 Tbsp of water and continue mixing until dough forms a ball.
- Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
- Bake for 15-18 minutes or until light brown.
- While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
- Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.
MEYER LEMON COOKIES
Steps:
- Preheat oven to 375 degrees.
- Then, line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
- Ina large mixing bowl combine the sugar, lemon juice, zest, extract, the 3/4 cup butter, yogurt and egg. Beat with a mixer until well blended.
- Then, add the flour and baking soda to form soft dough. Mix to combine, be careful not to overmix. Just until the flour is fully combined.
- After that, refrigerate the dough for about 20 minutes so that it is easier to roll the cookies into a ball. You can skip this step, but note the dough will be sticky.
- Once you are ready, start rolling the cookie dough into 1-inch balls and place on your prepared baking sheets.
- Bake 8-10 minutes. The cookies don't spread much at all, so I ended up baking about 20 on a tray! Remove from tray immediately and place on cooling rack.
- In a medium sized bowl, mix together the butter, powder sugar, the lemon ride, juice, extract, and milk with an electric handheld mixer until completely smooth.
- If you want to add food coloring, add and mix again until fully combined.
- Spoon the frosting onto the tops of the cooled cookies and spread out evenly. Top with sprinkles if desired.
- Serve and enjoy!
Nutrition Facts : Calories 242 kcal, Carbohydrate 35 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 153 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving
MEYER LEMON CARDAMOM CRINKLE COOKIES
Provided by Food Network
Time 38m
Yield 18 cookies; 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Set out 2 sheet pans. Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
- Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
- In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.
- (We are cutting little holes in the butter with the abrasive sugar, and those little holes will expand from the leavening properties of the baking powder during baking so we can get that soft cakey texture for the cookies.)
- Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended.
- Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
- Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
- Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.
- Creaming the butter and sugar together is such an important step. This method ensures that the cakey tender texture characteristic of this cookie is achieved.
MEYER ICED LEMON COOKIES
I found this recipe on a web site The Chocolate Gourmand. My icing turned out different for some reason. On the web site it looked like frosting. Mine just sort of disappeared. No matter. My family loved them. Preparation time includes chilling time.
Provided by cookee monster
Categories Dessert
Time 10m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Using a microplane grater, remove the zest from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough.
- Mix butter on high speed until fluffy and add sugar and egg. Continue mixing on medium speed and add vanilla and lemon rind. In a separate bowl, mix together dry ingredients until blended. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Cover dough with plastic wrap and refrigerate for 1 hour.
- While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the juice and slowly mix in the powdered sugar. It's better to err on the side of too thick for the icing as runny icing won't form nice stripes.
- Remove the dough from the refrigerator and roll into 1 1/4 inch balls and place on ungreased cookie sheet. Flatten the cookies with a glass or measuring cup. Coat the bottom of the glass or cup with sugar between flattening. Try to get the cookies around 1/4 inch in height.
- Bake 9- 11 (If you want a crisper cookie you may need 11+ minutes. Other wise 9-10 should give you a softer cookie.) minutes at 375 degrees until edges are just turning golden. Remove from oven and tranfer to cooling racks to cool completely.
- Set a plastic bag in a glass and pour the icing mixture into the plastic bag. Snip the corner off the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.
Nutrition Facts : Calories 105.4, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 84.6, Carbohydrate 13.6, Fiber 0.2, Sugar 7.5, Protein 1
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