CITRUS TRIO BUTTER DIPPING COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 44m
Yield approximately 60 cookies
Number Of Ingredients 20
Steps:
- Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate - perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel.
- Preheat the oven to 350 degrees F.
- Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.
- In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
- Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
- Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
- Cook's Note: To butter cookie purists: these are also delicious without the zest!
- *Note: This recipe has been updated as of December 8, 2009.
- Preheat the oven to 350 degrees F.
- Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.)
- In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
- Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
- Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
- *Note: This recipe has been updated as of December 8, 2009.
VENETIAN BUTTER COOKIES
Steps:
- Mix all the dry ingredients in a bowl, then pour the mixture onto the kitchen bench.
- Make a well in the centre, then add the butter, egg yolks, rum (if using), and lemon zest.
- Work the mixture with your hands until it turns into a smooth dough.
- Wrap the dough in plastic wrap and leave in the fridge for 30 minutes. If you leave it overnight in the fridge, you'll need to take it out about 30 minutes before you start making the cookies.
- Pull walnut size pieces off the ball of dough. Squeeze and roll them gently between your hands until you get a sausage shaped about the thickness of your little finger that measure about 12 cm (5 inches). The length and thickness is to help you form the "s" shape. Gently form it into an "s" and lay it on a cookie tray covered in baking paper.
- Bake the biscuits at 180ºC (350ºF) for 10 - 12 minutes until golden-brown.
- Leave them on the tray to cool for a few minutes after taking them out of the oven so that they "set" a little, then transfer them to a wire grill to cool.
CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
VENETIAN BUTTER COOKIES
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
- Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.
LEMON BUTTER COOKIES
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. -Judy McCreight, Springfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 13 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
More about "venice butter cookies citrus butter cookies recipes"
SWIRLED CITRUS BUTTER COOKIES - ALLRECIPES
From allrecipes.com
3/5 (3)Total Time 2 hrs 5 minsCategory DessertCalories 118 per serving
BUTTER COOKIES {READY IN UNDER 20 MINUTES!} | LIL' LUNA
From lilluna.com
LEMON BUTTER COOKIE RECIPE - FOOD & WINE
From foodandwine.com
CITRUS BUTTER COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 36Estimated Reading Time 5 minsCategory Dessert, Main DishTotal Time 30 mins
- Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.
LEMON BUTTER COOKIES RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
CITRUS BUTTER COOKIES | PIONEER WOMAN RECIPE - YOUTUBE
From youtube.com
EASY HOMEMADE CITRUS BUTTER COOKIES | CHRISTMAS RECIPE
From recipevila.com
BURANELLI: VENETIAN BUTTER COOKIES | THE SUNDAY BAKER
From sundaybaker.co
HOW TO MAKE BUTTER COOKIES - TASTE OF HOME
From tasteofhome.com
HOMEMADE DANISH BUTTER COOKIES | THE RECIPE CRITIC
From therecipecritic.com
DANISH BUTTER COOKIES RECIPE - HOW TO MAKE DANISH BUTTER COOKIES
From thepioneerwoman.com
VENICE BUTTER COOKIES (CITRUS BUTTER COOKIES) RECIPE | YUMMLY
From pinterest.com
VENICE BUTTER COOKIES (CITRUS BUTTER COOKIES) - COPY ME THAT
From copymethat.com
CITRUS BUTTER COOKIES - FOOD CHANNEL
From foodchannel.com
VENICE BUTTER COOKIES (CITRUS BUTTER COOKIES) | RECIPE
From pinterest.com
VENICE BUTTER COOKIES (CITRUS BUTTER COOKIES) | RECIPE
From pinterest.com
RECIPES FOR SOUPS AND STEWS ON COOL SPRING NIGHTS
From latimes.com
VENICE BUTTER COOKIES (CITRUS BUTTER COOKIES) | RECIPE | BUTTER …
From pinterest.co.uk
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