LEMON BALLS RECIPE RECIPES

Name: Lemon Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 11 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup confectioners' sugar; 1 cup canola oil; 2 eggs; 1 teaspoon lemon extract; 4-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; Additional sugar

LEMON SUGAR COOKIES RECIPE: HOW TO MAKE IT

Lemon Sugar Cookies Recipe: How to Make It image

These are my favorite sugar cookies. The lemon adds a unique flavor. They sure are good with coffee when company comes. —Eula Forbes, Wagoner, Oklahoma

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 11 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup canola oil
2 eggs
1 teaspoon lemon extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Additional sugar

Steps:

Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

Nutrition Facts : Calories 106 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

LEMON POSSET RECIPE - BBC FOOD

Lemon posset recipe - BBC Food image

Nothing could be easier than lemon posset - it's cream, sugar and lemon juice. Add crunch with cute lemon thumbprint biscuits on the side.

Provided by James Martin

Prep Time 2 hours

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

600ml/21fl oz double cream
150g/5oz caster sugar
2 large lemons, zest and juice only
90g/3½oz icing sugar
185g/6½oz plain flour
60g/2½oz cornflour
30g/1oz ground almonds
250g/9oz butter, cut into cubes, plus extra for greasing
2 drops almond essence
75g/3oz lemon curd
icing sugar, for dusting

Steps:

For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
Add the lemon juice and zest and whisk well.
Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.
Preheat the oven to 180C/355F/Gas 4.
For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.
Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.
Grease a muffin tray with butter.
Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.
Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.
Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.
Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)
When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.
To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

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