GLAZED LEMON COOKIES RECIPE | ALLRECIPES
Delicious shortbread-like cookies with a sweet-tart lemon glaze! These are a favorite of everyone in my family!
Provided by Groovygal
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
- Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
- Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
- Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
- While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.
Nutrition Facts : Calories 91.1 calories, CarbohydrateContent 13 g, CholesterolContent 15.3 mg, FatContent 4 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 2.5 g, SodiumContent 45.5 mg, SugarContent 7.6 g
LEMON SHORTBREAD COOKIES RECIPE | COZYMEAL
These lemon shortbread cookies are festive enough for the holidays! These golden shortbread cookies are loaded with pure lemon flavor from an abundance of lemon zest and are frosted with a citrusy lemon glaze.
Provided by Chef Christina W.
Total Time 85 minutes
Prep Time 75 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 10
Steps:
- <p>Allow all cold ingredients to come to room temperature. Line two cookie sheets or shallow sheet pans with parchment paper. Measure and prep all ingredients. </p>
- <p class="p1" style="margin: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-stretch: normal; font-size: 13px; line-height: normal; font-family: 'Helvetica Neue';"><span id="docs-internal-guid-078e77e5-7fff-3259-1683-252eaabef965"></span></p> <p dir="ltr" role="presentation">In a large bowl with a hand mixer or a stand mixer with a paddle attachment, beat the butter on medium-high speed until it lightens in color.</p>
- <p class="p1" style="margin: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-stretch: normal; font-size: 13px; line-height: normal; font-family: 'Helvetica Neue';"><span id="docs-internal-guid-efae01cc-7fff-fb00-9a70-a59a762f3300"></span></p> <p dir="ltr" role="presentation">With the mixer off, add confectioners' sugar, then gradually work up to medium speed and beat until smooth, about 1-2 minutes.</p>
- <p><span id="docs-internal-guid-1ebb5402-7fff-abfb-0ff2-b8e2f1882c06">Beat in salt and lemon zest. Scrape the bowl and beater often.</span></p>
- <p><span id="docs-internal-guid-bdb5dd84-7fff-27bb-5e36-531f89e77f30">With the mixer on low speed, mix in the flour a large spoonful at a time. Stop and scrape the beater, sides and bottom of the bowl often. Mix until the flour is incorporated and dough just comes together as a cohesive mass. </span></p>
- <p><span id="docs-internal-guid-fd0eb88b-7fff-a2c6-a11d-1da3ebabbac8"></span></p> <p dir="ltr" role="presentation">Shape the dough into a 5-inch disc and wrap in plastic wrap. Chill in the refrigerator for about 30 minutes, or until the dough is cool but still pliable.</p>
- <p class="p1" style="margin: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-stretch: normal; font-size: 13px; line-height: normal; font-family: 'Helvetica Neue';"><span id="docs-internal-guid-96d6bb92-7fff-0bee-33dd-d9f783c31cc4"></span></p> <p dir="ltr" role="presentation">Sprinkle a large, clean surface lightly with confectioners’ sugar. With a rolling pin, roll dough to a little less than a ¼-inch thickness, about 2 centimeters. Roll from the center of the dough and up, then from the center and down one time each before making a quarter-turn with the dough and repeating. Add more confectioners’ sugar as necessary to prevent the dough from sticking.</p>
- <p class="p1" style="margin: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-stretch: normal; font-size: 13px; line-height: normal; font-family: 'Helvetica Neue';"><span id="docs-internal-guid-5eceb7d8-7fff-2e4c-1935-5fc16c0c0e59"></span></p> <p dir="ltr" role="presentation">Cut out 2-inch cookies, dipping your cookie cutter into confectioners’ sugar before each one to allow for easy transfer to the pan. Alternatively, you can also cut out 2-inch square cookies using a knife sprinkled with flour or confectioner’s sugar. Gather the dough into a ball and re-roll it as necessary, being sure to maintain the same thickness for every cookie. Chill the cut-out dough on the pan in the refrigerator for 30 minutes, or the freezer for 15 minutes. Preheat the oven to 350°F while the dough is chilling.</p>
- <p><span id="docs-internal-guid-8b6a8a98-7fff-4862-f862-fc42df2c3c7a"></span></p> <p dir="ltr" role="presentation">Bake cookies for 9-11 minutes, until the bottoms are lightly browned. Transfer cookies to a cooling rack and cool completely before glazing.</p>
- <p><span id="docs-internal-guid-39e069f0-7fff-e023-ab6e-88cf3ab24749"></span></p> <p dir="ltr" role="presentation">While cookies bake, make the glaze. In a small bowl, combine lemon juice and egg white, then whisk in confectioners’ sugar.</p>
- <p><span id="docs-internal-guid-ca7e048d-7fff-26ca-f313-467bf3661f26"></span></p> <p dir="ltr" role="presentation">Add lemon extract and enough yellow food coloring to achieve your desired color, if using. Set glaze aside.</p>
- <p><span id="docs-internal-guid-cb584474-7fff-700d-0e7b-1616fea7d003"></span></p> <p dir="ltr" role="presentation">Whisk the glaze to loosen it up and dip the tops or one half of each cookie into the glaze, then return to the rack to allow the glaze to set. The glaze can also be drizzled over the tops of the cookies or piped on using a quick zig-zag motion.</p>
- <p><span id="docs-internal-guid-ab2a7ece-7fff-0a3d-33d3-c2cafb1b5bb0">Let the glaze set completely before enjoying.</span></p>
Nutrition Facts : Calories 154.3 calories, FatContent 8 grams, FiberContent 2.1 grams, SaturatedFatContent 4.9 grams, SodiumContent 52.3 milligrams, SugarContent 9.8 grams, ProteinContent 1.6 grams, CholesterolContent 20.3 milligrams, CarbohydrateContent 20.7 grams, ServingSize 38 grams
More about "lemon glaze for shortbread cookies recipes"
LEMON GLAZE RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.6
Category Dessert & Treats Recipes
- In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.
LEMON SHORTBREAD COOKIES WITH LEMON GLAZE | FOODTALK
Total Time 33 minutes
- Enjoy!
LEMON AND LAVENDER GLAZED LEMON SHORTBREAD RECIPE | ALLRECIPES
From allrecipes.com
Reviews 2.5
Total Time 2 hours 10 minutes
Category Desserts, Fruit Desserts, Lemon Dessert Recipes
Calories 219.1 calories per serving
- Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.
LEMON-GINGER SHORTBREAD RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 100 per serving
- In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.
LEMON SHORTBREAD COOKIES WITH LEMON GLAZE – SUGAR GEEK SHOW
GLAZED LEMON SHORTBREAD COOKIES - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
LEMON-BUTTER SHORTBREAD COOKIES RECIPE | ALLRECIPES
From allrecipes.com
LEMON SHORTBREAD COOKIES WITH LEMON GLAZE • THE HERITAGE ...
From theheritagecook.com
LEMON SHORTBREAD COOKIES RECIPE - ADD A PINCH
From addapinch.com
VEGAN LEMON SHORTBREAD COOKIES (5 INGREDIENTS!) - COOKIE ...
GLAZED LEMON SHORTBREAD COOKIES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
LEMON SHORTBREAD COOKIES RECIPE - ADD A PINCH
From addapinch.com
ROSEMARY SHORTBREAD COOKIES WITH LEMON GLAZE — MARLEY'S MENU
From marleysmenu.com
LEMON SHORTBREAD COOKIES RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
LEMON COCONUT DROP SHORTBREAD COOKIES - SALLY'S BAKING ...
From sallysbakingaddiction.com
ITALIAN LEMON COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
GLAZED SHORTBREAD COOKIES RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
LEMON SHORTBREAD COOKIES - HOME. MADE. INTEREST.
From homemadeinterest.com
RECIPE: LEMON-GLAZED LAVENDER SHORTBREAD COOKIES | STYLE ...
From styleathome.com