ICED LEMON COOKIES
Looking for an elegant dessert? Then check out these lemon frosted cookies sprinkled with pistachio nuts - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 60
Number Of Ingredients 14
Steps:
- In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
- Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
- Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
ICED HONEY LEMON COOKIES
Grated lemon peel in the batter and on the icing of these soft cake-like cookies gives them their fresh citrus flavor. The recipe makes about three dozen of the tender treats. -Betty Thompson, La Porte, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon zest and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 138mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
ICED LEMON COOKIES
These delectable Iced Lemon Cookies are soft on the inside with slightly crispy edges all topped with a four ingredient light sweet lemon glaze. Spring and summer friendly these cookies are perfect for Easter, barbecues, picnics, potlucks and baby showers.
Provided by Beth Pierce
Categories Cookies
Time 35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking sheets.
- 2. Whisk flour, baking powder, baking soda and salt; set aside. Cream butter and sugar together until light and fluffy; using stand or hand mixer on medium. Turn mixer to low. Add egg, lemon zest, lemon juice and vanilla extract; mix just until incorporated.
- 3. Add the flour mixture to the butter mixture in three parts. Mix on low just until incorporated. Using 1 1/2 tablespoon cookie scoop place dough on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.
- 4. In a small bowl whisk together powdered sugar, lemon juice, milk and lemon zest. Ice fully cooled cookies and place on cookie cooling racks to set.
ICED LEMON COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
- Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
- 1 pound (2 cups) confectioners' sugar
- 6 tablespoons lemon juice
- In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
- Yield: enough for 3 dozen cookies
~ ICED LEMON DROP COOKIES ~
This cookie recipe comes from a very old cookbook of my Grams and the title of the book is get this, "Cookie Cookbook"...LOL It's a paperback book which contains over 500 cookie recipes. I'm going to try more of them in the coming months. I tweaked this recipe and added my own glaze. Rolled some and dropped some. The recipe calls...
Provided by Cassie *
Categories Cookies
Time 20m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degree F. In a bowl, combine sugar, shortening, salt and food coloring. Blend thoroughly. Add remaining ingredients, mix well. I lightly floured a surface on my counter to roll the cookies and cut with a biscuit cutter. Recipe states to just roll small portions at a time. Like I said in description of recipe, I got lazy and made drop cookies as well, using my small cookie scoop ( about 1 tbsp. ) I sprayed a sheet pan, it didn't call for that, but I always do. Place on sheet, about 1 inch apart. Recipe states to sprinkle with sugar if desired. I didn't, as I used my lemon glaze. Bake for 8 - 10 minutes. Remove cookies from pan, cool on rack and frost if desired. I think the addition of my glaze really put these over the top.
- 2. Glaze : Place all ingredients in a medium bowl. Whisk until smooth If needs thinned, either add more juice or milk. If needs to be thicker, add more sugar.
- 3. Spread over cooled cookies. I sprinkled mine with yellow sugar crystals.
LEMON MELTAWAYS
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. -Mary Houchin, Lebanon, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.
Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ICED LEMON COOKIES
Steps:
- FOR COOKIES:
- Preheat oven to 350°F. Line 2 baking sheets with foil. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled). Continue beating 1 minute. Combine flour and baking powder in small bowl. Add to butter mixture and stir to form soft sticky dough.
- Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips dipped into water, press ends of each ring together into smooth ring. Bake until golden brown, about 20 minutes. Meanwhile, prepare icing.
- FOR ICING:
- Melt butter in heavy medium saucepan over low heat. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
- Remove cookies from oven. Immediately brush warm icing over hot cookies. Cool iced cookies on sheets 2 minutes. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)
ICED LEMON COOKIES
This recipe came from the Knoxville News-Sentinel, from a recipe sharing column. These cookies are similar to the ones sold at Ham 'n Goodys, a favorite local eatery. Ham 'n Goodys' lemon cookies are famous in Knoxville.
Provided by Barb Witherspoon
Categories Dessert
Time 25m
Yield 2-3 dozen, 24-36 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and soda into large bowl.
- Beat butter and sugar.
- Gradually add dry ingredients and lemon juice to sugar mixture.
- Chill dough 1 hour.
- On floured surface, roll half of dough to 1/8-inch thickness.
- Cut cookies out.
- Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes.
- Glaze:.
- Mix sugar and lemon juice together.
- Once cookies have cooled, top with glaze.
- Let set before eating.
Nutrition Facts : Calories 182.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 109.5, Carbohydrate 26.9, Fiber 0.4, Sugar 14.6, Protein 1.7
ZESTY ICED LEMON COOKIES
Make and share this Zesty Iced Lemon Cookies recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 2h50m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
- Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
- Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar.
- Bake at 325 for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
- Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.
Nutrition Facts : Calories 85.1, Fat 4.2, SaturatedFat 1.3, Cholesterol 7.6, Sodium 32.4, Carbohydrate 11.4, Fiber 0.3, Sugar 7.3, Protein 0.9
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