GINGERBREAD COOKIES WITH LEMON FROSTING RECIPE: HOW T…
When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.
Nutrition Facts : Calories 100 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
LEMON LAYER CAKE RECIPE: HOW TO MAKE IT
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, FatContent 48g fat (30g saturated fat), CholesterolContent 219mg cholesterol, SodiumContent 656mg sodium, CarbohydrateContent 96g carbohydrate (72g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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