Orange Lemon Wafer Cookies Recipes

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ORANGE, LEMON, AND LIME CITRUS COOKIES



Orange, Lemon, and Lime Citrus Cookies image

Orange, Lemon and Lime Citrus Cookies- chewy, sweet cookies with citrus zest and rolled in sugar

Provided by Aimee Shugarman

Categories     Cookies

Time 25m

Number Of Ingredients 9

3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar, divided
1 large egg
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

Steps:

  • In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
  • In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
  • Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
  • Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
  • Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
  • Store in a covered container for up to a week. ENJOY.

Nutrition Facts : Calories 70 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 30 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

ORANGE & LEMON WAFER COOKIES



Orange & Lemon Wafer Cookies image

These light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. -JoAnn Belack, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 12

1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg, room temperature
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup all-purpose flour
5 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
Thin orange or lemon peel strips, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture., Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips., Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON WAFERS



Lemon Wafers image

Make and share this Lemon Wafers recipe from Food.com.

Provided by Divinemom5

Categories     Drop Cookies

Time 18m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking powder
2/3 cup butter, softenend
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla
3 teaspoons lemon extract
2 tablespoons lemons, zest of
yellow sugar, crystals

Steps:

  • Preheat oven to 375 degrees.
  • Lightly grease cookie sheets,or line with parchment paper.
  • Sift together flour and baking powder,set aside.
  • Cream butter and sugar until fluffy.
  • Beat in eggs,vanilla,lemon extract and lemon zest.
  • Add dry ingredients.
  • Drop by spoonfuls onto prepared cookie sheets,3" apart.
  • Sprinkle with yellow sugar crystals.
  • Bake 8-10 minutes,or until lightly browned.
  • Cool on wire racks.

LEMON-GINGER WAFERS



Lemon-Ginger Wafers image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 60 cookies

Number Of Ingredients 10

1 3-inch piece ginger, peeled
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1/2 cup plus 1/3 cup confectioners' sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Chopped crystallized ginger, for topping

Steps:

  • Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
  • Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
  • Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

LEMON THYME WAFERS



Lemon Thyme Wafers image

Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion -- a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 10

1/4 cup heavy cream
4 strips lemon zest (1 1/2 inches)
3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling
4 large egg whites
1 cup superfine sugar
1 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon pure lemon extract
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
  • In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
  • In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
  • Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.

LEMON DROP WAFERS



Lemon Drop Wafers image

This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
Zest of 2 lemons, finely chopped
2/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup lemon drops (2 ounces whole candies), crushed

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
  • In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
  • Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
  • Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
  • Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.

LEMON SUGAR WAFERS



Lemon Sugar Wafers image

Make and share this Lemon Sugar Wafers recipe from Food.com.

Provided by Suzie_Q

Categories     Dessert

Time 1h40m

Yield 6 dozen, 48 serving(s)

Number Of Ingredients 11

2 cups white sugar
1 cup butter, softened
2 eggs
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
granualated sugar

Steps:

  • Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth.
  • Stir in flour, baking soda, salt and cream of tartar until well blended.
  • Refrigerate 1 hour.
  • Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on prepared cookie sheet.
  • Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
  • Cookies will be soft in the centre.
  • Cool on sheet for 5 minutes, then transfer to rack to cool completely.

LEMON WAFERS



Lemon Wafers image

Provided by Barbara Kafka

Categories     project, dessert, side dish

Time 40m

Yield about 3 dozen cookies

Number Of Ingredients 8

1/2 cup sugar
Zest of 2 lemons
1/2 cup (1 stick) unsalted butter, cut in 1-inch pieces, plus more for buttering cookie sheets
3 egg whites
1 cup sifted flour
Pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon strained fresh lemon juice

Steps:

  • In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
  • Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
  • Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 12 milligrams, Sugar 3 grams, TransFat 0 grams

CHOCOLATE-ORANGE COOKIE STACKS



Chocolate-Orange Cookie Stacks image

Categories     Cookies     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Orange     Anniversary     Birthday     Chill     Bon Appétit     Kidney Friendly     Small Plates

Yield Makes 8 servings

Number Of Ingredients 4

1 cup chilled heavy whipping cream
2/3 cup frozen orange juice concentrate, partially thawed
40 chocolate wafer cookies (about one 9-ounce package)
Finely grated orange peel

Steps:

  • Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
  • Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
  • Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

LEMON SNOWFLAKE COOKIES



Lemon Snowflake Cookies image

Easy and very lemony!

Provided by Jennifer

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 72

Number Of Ingredients 4

1 (18.25 ounce) package lemon cake mix with pudding
1 egg
2 ¼ cups frozen whipped topping, thawed
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
  • Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

Nutrition Facts : Calories 51.6 calories, Carbohydrate 9.1 g, Cholesterol 4.4 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 53 mg, Sugar 6.9 g

VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT



Vanilla Wafer Cookies That Are Better Than Storebought image

This recipe comes from my favorite cookbook from a church. It is simple, easy, inexpensive and delicious! Not to mention it tastes better than the vanilla wafers you can buy at the store! You can make the cookies bigger if you'd like, they just won't have as crispy of an outside. We like to add a slice of banana between two cookies, dip them in chocolate, and then freeze them (;

Provided by usmcwifey

Categories     Desserts     Cookies

Time 30m

Yield 14

Number Of Ingredients 7

½ cup butter, softened
1 cup white sugar
1 egg
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
  • Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 23.6 g, Cholesterol 30.7 mg, Fat 7 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 119.7 mg, Sugar 14.5 g

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From cookiemadness.net


LEMON WAFER COOKIES NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Lemon Wafer Cookies (Great Value). Want to use it in a meal plan? Head to the diet generator and …
From eatthismuch.com


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