Slicenbakelemongems Recipes

LEMON SLICE-AND-BAKE COOKIES

Lemon Slice-and-Bake Cookies image

These lemon slice-and-bake cookies are full of lemon flavor. It takes 7-9 minutes to bake. You should wait 10 minutes after baking to eat these light cookies. (The dough needs to freeze for 40 minutes before baking)

Provided by Meymi

Categories Cookies

Time 23m

Number Of Ingredients 6

Ingredients

280 g (2 cups) all-purpose flour ((dip and sweep)*)
130 g (1/2 cup and 1 tablespoon) unsalted butter, (at room temperature, cut into cubes)
105 g (1/2 cup) granulated sugar
30 g (2 tablespoons) lemon juice
18 g (2 tablespoons packed or 1/4 cup) lemon zest**
1 large egg

Steps:

Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
Mix in the egg.
Add lemon juice and mix until combined.
Finally, on the low speed, add in flour gradually and mix until incorporated.
Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

Nutrition Facts : Calories 40 kcal, ServingSize 1 serving

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

Ingredients

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

Ingredients

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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