Slice N Bake Lemon Gems Recipes

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SLICE 'N' BAKE LEMON GEMS



Slice 'n' Bake Lemon Gems image

Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) -Delores Edgecomb, Atlanta, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored sugar or nonpareils
ICING:
1 cup confectioners' sugar
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

SLICE 'N' BAKE LEMON GEMS



Slice 'n' Bake Lemon Gems image

"Edged in sweet sprinkles, these melt-in-your mouth cookies are pretty enough for a party" From taste of home. Chilling time not included.

Provided by Courtly

Categories     Dessert

Time 35m

Yield 28 cookies

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup flour
1/2 cup cornstarch
1/4 cup colored sprinkles
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Steps:

  • In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
  • Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
  • In a small bowl, combine icing ingredients. Spread over cookies.

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