SHORTBREAD LEMON BARS
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
CITRUS SHORTBREADS
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
- Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.
- Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
CITRUS CORNMEAL SHORTBREAD
Enjoy traditional buttery shortbread cookies with a citrusy twist - a perfect holiday dessert. Candied lemon and orange peels add zing and cornmeal makes them chewy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 64
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
- Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg
STAMPED CITRUS SHORTBREAD
Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don't be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don't have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, side dish
Time 40m
Yield About 2 dozen cookies
Number Of Ingredients 12
Steps:
- Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
- Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
- Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
- Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
- Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
- Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
- Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
- Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
CITRUS SHORTBREAD COOKIES
A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
- On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
- Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g
SOUR CREAM LEMON SHORTBREAD BARS
If you love the taste of citrus (especially lemon) then you're going to love these bars. The shortbread is nice a flakey and the lemon custard is just the right tartness. This isn't too sweet so you can actually taste the lemon.
Provided by veraj9170
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In food processor, pulse together flour, sugar, lemon zest and salt. Add in butter (chilled cut into several pieces) and pulse until mixture is crumbly (with pea size chunks of butter remaining). Press evenly into a 9 x 13 inch pan and bake for 20 minutes, until slightly golden at the corners.
- While crust is baking: prepare filling, beat together all filling ingredients until smooth. When crust comes out of oven, pour on the filling while crust is hot and then return pan to the oven. Bake for 25 minutes, until set and lightly browned at the corners. Set pan on wire rack and cool completely.
- Makes about 16 bars.
Nutrition Facts : Calories 188, Fat 10.6, SaturatedFat 6.3, Cholesterol 60.1, Sodium 213.7, Carbohydrate 21.1, Fiber 0.5, Sugar 10.8, Protein 2.8
SHORTBREAD CITRUS (LEMON AND ORANGE) BARS
From Taste of Home Magazine. Sounds delicious! I am not including the chilling time. You could use Splenda for the citrus filling to make is lower in sugar.
Provided by LDSMom128
Categories Lemon
Time 1h15m
Yield 3 Dozen
Number Of Ingredients 15
Steps:
- In a food processor, combine flour, powdered sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 12-14 minutes or until set and the edges are lightly browned.
- Meanwhile, mix together the eggs, sugar, and grated orange and lemon peels. Mix well. Add the flour and baking powder. Pour the filling into the just baked shortbread and bake for another 14-16 minutes and set.
- While the rest is cooking mix the sour cream, sugar, and vanilla in a medium bowl and mix with a whisk or hand held mixer. Spread over the lemon filling and bake for another 7-9 minutes and the topping is set. Cool the bars completely and allow to chill for at least 3-4 hours, or overnight. Cut into bars and serve.
Nutrition Facts : Calories 1790.6, Fat 85.5, SaturatedFat 51.3, Cholesterol 471.5, Sodium 624.7, Carbohydrate 241.8, Fiber 2.5, Sugar 176.8, Protein 21.4
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