LEMON COOKIES FROM SCRATCH RECIPE | ALLRECIPES
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, CarbohydrateContent 20.2 g, CholesterolContent 30.8 mg, FatContent 5.2 g, FiberContent 0.4 g, ProteinContent 1.8 g, SaturatedFatContent 3.1 g, SodiumContent 105.6 mg, SugarContent 11.6 g
LEMON-CREAM SANDWICH COOKIES RECIPE: HOW TO MAKE IT
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 77mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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LEMON RAISIN FILLED COOKIES RECIPE: HOW TO MAKE IT
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Total Time 40 minutes
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- In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. , For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and zest. Cool. , Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in. thickness. Cut into 2-1/2-in. circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)
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LEMON-CREAM SANDWICH COOKIES RECIPE: HOW TO MAKE IT
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Reviews 4
Total Time 40 minutes
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Calories 142 calories per serving
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
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- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
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