LEMON ICE BOX COOKIES RECIPES
LEMON ICEBOX COOKIES RECIPE - BETTYCROCKER.COM
These delicious lemon cookies provide a wonderful addition to your dessert table.
Provided by Betty Crocker Kitchens
Total Time 9 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield 72
Number Of Ingredients 9
Steps:
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
- Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
- Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
- Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 60 , CarbohydrateContent 9 g, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 50 mg
LEMON ICEBOX COOKIES RECIPE | MYRECIPES
These easy lemon icebox cookies are delicious and oh-so-easy to customize with your favorite flavors, from almond and poppyseed to pecan and coconut.
Provided by MyRecipes
Yield Makes 7 dozen
Number Of Ingredients 9
Steps:
- Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
- Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.
- Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
- Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets.
- Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
- Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
- Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
- Lemon-Poppy Seed Cookies: Add 2 teaspoons poppy seeds; proceed with recipe as directed.
- Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.
More about "lemon ice box cookies recipes"
LEMON ICEBOX COOKIES RECIPE - PUREWOW
Icebox cookies never get old. We're thinking that's thanks to how easy they are to whip up. Make the dough for these simple lemon icebox cookies ahead of time, then slice and bake whenever.
RELATED: 7 Easy Icebox Cookies That Will Make Your Holiday Dreams Come True
From purewow.com
Reviews 3.4
Total Time 3 hours 10 minutes
Calories 88 calories per serving
From purewow.com
Reviews 3.4
Total Time 3 hours 10 minutes
Calories 88 calories per serving
- 1. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the sugar and lemon zest until light and fluffy, 4 to 5 minutes. 2. Add the egg and mix until combined, 1 minute more. Add the flour and salt, and mix until fully incorporated. 3. Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1? inches wide. 4. Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.) 5. Preheat the oven to 350?F. Line two baking sheets with parchment paper. 6. Slice the log of cookie dough into ?-inch-thick slices and transfer to the baking sheets. Leave at least ? inch around each cookie to allow room for spreading. 7. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before icing. 8. In a small bowl, whisk the confectioners' sugar with the cream to combine. Spoon 1 teaspoon of the icing on top of each cooled cookie and spread evenly. Garnish with lemon zest. Let the icing set. Store leftover cookies in an airtight container at room temperature for up to a week.
See details
LEMON ICEBOX COOKIES RECIPE - PUREWOW
Icebox cookies never get old. We're thinking that's thanks to how easy they are to whip up. Make the dough for these simple lemon icebox cookies ahead of time, then slice and bake whenever.
RELATED: 7 Easy Icebox Cookies That Will Make Your Holiday Dreams Come True
From purewow.com
Reviews 3.4
Total Time 3 hours 10 minutes
Calories 88 calories per serving
From purewow.com
Reviews 3.4
Total Time 3 hours 10 minutes
Calories 88 calories per serving
- 1. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the sugar and lemon zest until light and fluffy, 4 to 5 minutes. 2. Add the egg and mix until combined, 1 minute more. Add the flour and salt, and mix until fully incorporated. 3. Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1? inches wide. 4. Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.) 5. Preheat the oven to 350?F. Line two baking sheets with parchment paper. 6. Slice the log of cookie dough into ?-inch-thick slices and transfer to the baking sheets. Leave at least ? inch around each cookie to allow room for spreading. 7. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before icing. 8. In a small bowl, whisk the confectioners' sugar with the cream to combine. Spoon 1 teaspoon of the icing on top of each cooled cookie and spread evenly. Garnish with lemon zest. Let the icing set. Store leftover cookies in an airtight container at room temperature for up to a week.
See details
LEMON ICEBOX COOKIES RECIPE | FOODTALK
From foodtalkdaily.com
Total Time 60 minutes
Total Time 60 minutes
- Let the glaze set before serving or storing.
See details
NO-BAKE LEMON ICEBOX PIE RECIPE - BETTYCROCKER.COM
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 0 minutes
Calories 440 per serving
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 0 minutes
Calories 440 per serving
- Serve with whipped cream if desired.
See details
LEMON ICEBOX PIE – LIFE WITH JANET
From lifewithjanet.com
Total Time 450 minutes
Category Dessert
Cuisine American
Total Time 450 minutes
Category Dessert
Cuisine American
- Make Toppings of the pie
See details
LEMON ICEBOX COOKIES RECIPE | MARTHA STEWART
From marthastewart.com
See details
LEMON ICEBOX COOKIES RECIPE - THE SPRUCE EATS
Aug 14, 2004 · Ingredients 3 cups all-purpose flour 1/2 teaspoon baking soda Dash of salt 1 1/2 cups granulated sugar ( divided ) 3/4 cup butter (room temperature) 1 large egg 2 tablespoons lemon zest 1/4 cup fresh lemon juice
From thespruceeats.com
From thespruceeats.com
See details
LEMON ICEBOX COOKIES RECIPE | EPICURIOUS.COM
From epicurious.com
See details
18 COOL RECIPES FOR ICEBOX COOKIES | TASTE OF HOME
From tasteofhome.com
See details
TANGY LEMON COOKIES — HOME COOKING
Cut the log into ?-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in a preheated 350? oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies with a metal spatula to racks to cool and sift the confectioners’ sugar lightly over them. Makes about 50 cookies
From homecooking.show
From homecooking.show
See details
LEMON ICEBOX COOKIES RECIPE | RECIPELAND
Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes, until firm and golden at edges. Transfer cookies to wire racks and cool completely. Make Lemon Icing: Whisk confectioners' sugar, lemon juice remaining 1 teaspoon water to thin ici ng if necessary. Spread tops of each cookie with icing; sprinkle with pistachios.
From recipeland.com
From recipeland.com
See details
LEMON ICE BOX COOKIES - BUTTER WITH A SIDE OF BREAD
Feb 24, 2014 · How to Make Lemon Icebox Cookies. In a food processor or blender, pulse the flour, powdered sugar, salt and lemon zest until combined. Add in the butter and pulse until sandy. Add in the egg yolk and lemon juice and then pulse until the dough comes together. Remove from the food processor and form the dough into a 1.5? wide log.
From butterwithasideofbread.com
From butterwithasideofbread.com
See details
LEMON ICEBOX COOKIES - YOUR HOMEBASED MOM
Jun 06, 2015 · Wrap in wax paper and refrigerate or freeze until firm. (a couple of hours up to a month) Preheat oven to 350 degrees F. Roll log of dough into sugar, coating the outside. Slice logs into 1/4 inch thick slices and arrange on parchment lined cookie sheet. Bake until gold brown around the edges, 12-15 minutes.
From yourhomebasedmom.com
From yourhomebasedmom.com
See details
MEYER LEMON ICEBOX COOKIES - RECIPECIRCUS.COM
Meyer Lemon Icebox Cookies. Source of Recipe www Yield: 30-50 cookies 1 ½ sticks unsalted butter, softened 1 cup sugar 1 tsp vanilla 1 ½ tbs freshly grated Meyer Lemon rind – about 3 lemons ¼ cup fresh lemon juice 1 ½ cup all-purpose flour 1 ½ tsp double acting baking powder ½ tsp baking soda ¼ tsp salt
From recipecircus.com
From recipecircus.com
See details
LEMON AND ROSEMARY ICEBOX COOKIES - VIRGINIALIVING.COM
Feb 07, 2018 · Cover the dough and chill in the refrigerator for 30 minutes. Preheat the oven to 350 degrees. Lightly butter two baking sheets. Break off small pieces of dough and roll into 1-inch balls. Place the balls 2 inches apart on the prepared sheets. Flatten each ball with a fork, making crisscrossed patterns with the tines of the fork.
From virginialiving.com
From virginialiving.com
See details
LEMON ICEBOX PIE I RECIPE | ALLRECIPES
Step 2. In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust. Step 3. In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
From allrecipes.com
From allrecipes.com
See details
TANGY LEMON COOKIES — HOME COOKING
Confectioners’ sugar for sifting over the cookies. Preparation. In a bowl with an electric mixer cream together the butter and the sugar, add the vanilla, the rind, and the lemon juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough ...
From homecooking.show
From homecooking.show
See details
LEMON ICEBOX PIE RECIPE | REE DRUMMOND | FOOD NETWORK
To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined ...
From foodnetwork.com
From foodnetwork.com
See details
ICEBOX COOKIES RECIPE | SOUTHERN LIVING
Step 4. Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove cookie dough from plastic and using a sharp knife, cut the logs into 1/2-thick rounds. If a round cracks or starts to break apart, simply press it back together with your fingers. Place rounds onto the prepared baking sheet. Step 5.
From southernliving.com
From southernliving.com
See details
LEMON DROP ICEBOX COOKIES RECIPE - CHATELAINE.COM
STIR flour with baking powder and salt in a medium bowl.Add 2 tbsp lemon zest to flour mixture. Set aside. BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy.
From chatelaine.com
From chatelaine.com
See details
