Lemon Dream Cookies Recipes

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.

Steps:

• For Crust: In medium sized bowl, stir together flour and powdered sugar.
• Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
• For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
• For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
• Cut into bars & serve. Store covered.

Steps:

• Preheat oven to 300˚F. For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add oil, lemon juice and lemon zest and beat to evenly combine. In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed. Dough should be airy and not stick to the sides of the bowl. Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet. Bake until cookies show cracks in their surface, about 20 minutes. Let cool completely on baking sheet. Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth. Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest. Cookies can be stored in an airtight container for up to 5 days.

Steps:

• 1. In a large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. Shape dough into 36 (1-1/4 inch) balls. Press each ball in bottom and up sides of greased mini muffin cup.
• 2. Bake at 375 degrees for 12 to 15 minutes. Cool completely in pan, about 30 minutes. Remove cookie cups from pan. Fill each with about 1-1/2 tsp. lemon curd.
• 3. In small bowl, mix frosting and whipped topping well. Spoon 1 rounded tsp. frosting mixture on top of each filled cookie cup. Top with lemon peel and almonds.
• 4. Store covered in refrigerator. If you only have one 12 cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the pan completely before refilling it with dough.

Steps:

• Heat oven to 375°F
• Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls.
• Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown.
• Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan.
• Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended.
• Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
• Top each with lemon peel and almonds.
• Store covered in refrigerator.