MEYER-LEMON SHORTBREAD WREATH COOKIES
Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 7h30m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- Cookies: Line 2 baking sheets with parchment. In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into disks, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
- Preheat oven to 325 degrees. Working with one disk at a time, roll out dough on a lightly floured surface to a scant 1/4 inch thick. Stamp out rounds with a 3-inch cutter, preferably fluted. Transfer to prepared sheets, 1 inch apart. Use a 1- to 1 1/4-inch plain round cutter to stamp out centers of 3-inch rounds. Gather scraps; roll out again, stamping out more wreaths. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
- Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.
- Glaze and Decorations: Brush herbs with egg white; sprinkle with granulated sugar. Transfer to wire rack; let stand until stiff and dry, at least 1 hour or, loosely covered, up to 1 day. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. One at a time, dip cookie tops in glaze; lift and tilt slightly for a few seconds, allowing excess to drip back into bowl. Transfer to wire rack; decorate with sugared herbs and candies. Let stand until set, about 2 hours. Store in an airtight container at room temperature, between sheets of parchment, up to 2 days.
MEYER LEMON SHORTBREAD COOKIES
If you want a very easy recipe that includes the sunshiny flavor of lemon, these Meyer lemon shortbread cookies are for you! This simple recipe has only four ingredients, and the bright lemon flavor is a perfect complement to the flaky, buttery shortbread.
Provided by Suchot Sunday
Categories Dessert
Time 1h
Number Of Ingredients 4
Steps:
- Spray or butter a 9" pie plate. Cut out a piece of parchment and line the pie plate.
- You can make this one of two ways (both ways are easy, one is noisy). If you have a food processor (like this), add the flour, sugar, and butter and pulse around 20 times. Alternatively you could blend it for 10 seconds in the processor. Stop, then add the lemon zest and juice. Pulse a few more times until it's all mixed together. It should look a bit wet at this point.
- If you don't have a food processor or don't want to wash one, you can use a pastry cutter like this. I often use this instead if I bake during nap time because it's the quiet option and we live in a small house. It's more of an arm workout but that's not necessarily a bad thing. In this case, put the flour, sugar, and butter into a bowl and use the pastry cutter to mix everything together. The butter should be in teeny pieces by the time you're done and the dough should look slightly wet. Add the lemon zest and juice and use the pastry cutter briefly to mix them in so it's uniform.
- In either case, dump out the dough (it will just look like crumbly bits at this point) into your prepared pie plate. Press very firmly into the parchment-lined dish. Really press it down. This will help it hold together and will cut nicely for you after it's baked.
- Put the pie plate with the shortbread dough in the freezer for 20 minutes. This chills the dough so it doesn't puff up as much while it's baking and keeps its shape. While the dough is chilling, preheat the oven to 350F.
- After the chill time, remove the pie plate from the freezer and prick the dough all over with a fork. Bake at 350F for ~35 minutes, until it starts to lightly brown.
- When you take it from the oven, immediately cut it into 16 wedges while it's still hot. This will making slicing it much easier before it firms up more. Let it cool completely in the dish, then remove and devour. Or bite daintily. Whichever.
LEMON SHORTBREAD COOKIES
Lemon Shortbread Cookies Recipe creates the most amazing melt in your mouth buttery sweet cookie with a luscious lemon flavor. These cookies are perfect for everything from Holidays to special occasions or just simply as a treat for lemon lovers.
Provided by Heather
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
- Mix granulated sugar with butter just until combined and then mix in lemon extract.
- Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins.
- Place dough on lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 mins.
- Preheat oven to 350℉. Zest 3rd lemon and mix with sparkling sugar.
- Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
- Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
- Bake for 20-25 mins or until corners turn a light golden brown, making sure to turn cookie trays halfway through baking. Let cookies cool on cookie sheets.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 6 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LEMON SHORTBREAD COOKIES
These Lemon Shortbread Cookies are a delightful addition to a holiday cookie plate, but I love making them at all times of year. Enjoy them on their own or with a hot cup of tea!
Provided by Jeanine Donofrio
Categories Dessert
Time 55m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1" disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
- Roll the dough on a lightly floured surface until about ¼" thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2" cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
- Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.
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
EASY MEYER LEMON SHORTBREAD COOKIES (5 MINUTES PREP, 4 INGREDIENTS) - MONEY TIPS FOR MOMS
If you want a very easy recipe including the sunshiny flavor of lemon, these Meyer lemon shortbread cookies are for you! This recipe only has four ingredients, and the bright lemon flavor is a perfect complement to the flaky, buttery shortbread.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Spray or butter a 9" pie plate. Cut out a piece of parchment and line the pie plate.
- You can make this one of two ways (both ways are easy, one is noisy). If you have a food processor (like this), add the flour, sugar, and butter and pulse around 20 times. Alternatively you could blend it for 10 seconds in the processor. Stop, then add the lemon zest and juice. Pulse a few more times until it's all mixed together. It should look a bit wet at this point.
- If you don't have a food processor or don't want to wash one, you can use a pastry cutter like this. I often use this instead if I bake during nap time because it's the quiet option and we live in a small house. It's more of an arm workout but that's not necessarily a bad thing. In this case, put the flour, sugar, and butter into a bowl and use the pastry cutter to mix everything together. The butter should be in teeny pieces by the time you're done and the dough should look slightly wet. Add the lemon zest and juice and use the pastry cutter briefly to mix them in so it's uniform.
- In either case, dump out the dough (it will just look like crumbly bits at this point) into your prepared pie plate. Press very firmly into the parchment-lined dish. Really press it down. This will help it hold together and will cut nicely for you after it's baked.
- Put the pie plate with the shortbread dough in the freezer for 20 minutes. This chills the dough so it doesn't puff up as much while it's baking and keeps its shape. While the dough is chilling, preheat the oven to 350F.
- After the chill time, remove the pie plate from the freezer and prick the dough all over with a fork. Bake at 350F for ~35 minutes, until it starts to lightly brown.
- When you take it from the oven, immediately cut it into 16 wedges while it's still hot. This will making slicing it much easier before it firms up more. Let it cool completely in the dish, then remove and devour. Or bite daintily. Whichever.
More about "meyer lemon shortbread cookies recipes"
MEYER LEMON SHORTBREAD COOKIES WITH MEYER LEMON CURD ...
From theheritagecook.com
Servings 32
MARTHA STEWART'S MEYER-LEMON SHORTBREAD WREATH COOKIES RECIPE
From today.com
3.6/5 (156)Category DessertsAuthor Martha Stewart LivingTotal Time 1 hr 50 mins
LEMON SHORTBREAD COOKIES - RECIPE - FINECOOKING
From finecooking.com
5/5 (3)Category DessertServings 40Estimated Reading Time 2 mins
MEYER LEMON SHORTBREAD COOKIES - THE MERRY GOURMET
From merrygourmet.com
Servings 24Estimated Reading Time 3 mins
MEYER LEMON SHORTBREAD COOKIES - TINY URBAN KITCHEN
From tinyurbankitchen.com
LEMON SHORTBREAD COOKIES WITH LEMON ICING - COOKIN' WITH MIMA
From cookinwithmima.com
Cuisine AmericanTotal Time 2 hrs 35 minsCategory DessertCalories 150 per serving
LEMON SHORTBREAD COOKIES - WYSE GUIDE
From wyseguide.com
Ratings 10Calories 397 per servingCategory Cookies
- Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
- Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
CRANBERRY MEYER LEMON SHORTBREAD HEARTS - THE GOOD …
From thegoodheartedwoman.com
5/5 (8)Total Time 2 hrs 40 minsCategory Sweets & TreatsCalories 101 per serving
- In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts. The powdered sugar will keep them from getting too clumpy, but don't pulse too long or you will have puree. Set chopped cranberries aside.
- With an electric mixer, beat butter on high until it is very light and fluffy - at least 5 minutes. Beat in remaining 3/4 cup powdered sugar and beat until vey smooth and fluffy. Add vanilla and zest and mix to thoroughly combine.
MEYER LEMON AND ROSEMARY SHORTBREAD COOKIES
From growforagecookferment.com
4.7/5 (10)Total Time 1 hr 10 minsCategory DessertCalories 166 per serving
- Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, rosemary, and salt.
- Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape.
- Put the dough in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.
WALNUT MEYER LEMON SHORTBREAD COOKIES RECIPE - MOM …
From momfoodie.com
4.3/5 (27)Category DessertServings 30Calories 85 per serving
MEYER LEMON SHORTBREAD COOKIES - WHOLE NOURISHMENT
From wholenourishment.net
Estimated Reading Time 2 mins
MEYER LEMON LAVENDER SHORTBREAD RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 20Estimated Reading Time 1 minCategory DESSERTS, BAKETotal Time 45 mins
MEYER LEMON VANILLA SHORTBREAD COOKIES - KAREN'S KITCHEN ...
From karenskitchenstories.com
Estimated Reading Time 3 mins
MEYER LEMON SHORTBREAD - RUSTIC BAKERY
From rusticbakery.com
5/5 (5)Availability In stockBrand Rustic Bakery
BEST SITES ABOUT LEMON NUT COOKIES RECIPE
From great-recipe.com
BARTENDERY - CLASSIC SHORTBREAD BARS MOST SUITABLE FOR ...
From bartendery.com
THE BEST LEMON SHORTBREAD COOKIES - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
MEYER LEMON SHORTBREAD COOKIES - SHEKNOWS
From sheknows.com
CRANBERRY CITRUS SHORTBREAD COOKIES - ALL INFORMATION ...
From therecipes.info
MEYER LEMON SHORTBREAD COOKIE SANDWICHES - SAVEUR
From saveur.com
MEYER-LEMON SHORTBREAD WREATH COOKIES RECIPE - MASTERCOOK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love