LEMON REFRIGERATOR COOKIES WITH PECANS
These cookies are melt in your mouth good ! They are easy to pull together in a pinch and pecans add the perfect crunch.
Provided by Angela Gray
Categories Cookies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees
- 2. Combine flour and cornstarch in a small bowl, set aside.
- 3. In a mixer bowl combine softened butter and powdered sugar. Mix until light and fluffy.
- 4. Beat in lemon zest. Then slowly add flour and cornstarch mixture, mix well.
- 5. Cover bowl with wrap and refrigerate the dough about an hour or until easy to handle.
- 6. Shape the dough into logs about 2 inches in diameter, depending on the size you like and the occasion.
- 7. Roll the log into the finely chopped pecans, pressing gently as you roll.
- 8. Wrap in cellophane and refrigerate 2-3 hours more or until firm.
- 9. Unwrap dough and slice into 1/4 inch slices. Place on ungreased cookie sheets.
- 10. Bake at 375 degrees for 10 min. on an ungreased cookie sheet or until edges are lightly brown.
- 11. Cool 1 minute before moving to cookie platter.
CRISP LEMON COOKIES
These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4.5 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON PECAN COOKIES
This recipe is from Hershey's. It sounded so good I decided to make it part of my Christmas cookie trays. Didn't want to lose the recipe so I'm posting it here. The lemon flavor is very mild so I add enough extract to make the drizzle noticably lemony.
Provided by Sandy in Oklahoma
Categories Dessert
Time 25m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Set aside 2 tablespoons white chips for the drizzle.
- Combine flour, sugar and baking soda; set aside. Place remaining white chips and butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Beat in eggs, lemon peel and lemon extract. Gradually blend flour mixture into lemon mixture. Stir in pecans. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 11 minutes or until very slightly golden around edges. Remove from cookie sheet to wire rack. Cool completely. Lightly drizzle LEMON DRIZZLE over cookies.
- LEMON DRIZZLE: Place reserved 2 tablespoons white chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in a few drops yellow food color and a few drops lemon extract, if desired.
Nutrition Facts : Calories 124.1, Fat 6.8, SaturatedFat 3.3, Cholesterol 17.9, Sodium 51.2, Carbohydrate 14.5, Fiber 0.4, Sugar 8.9, Protein 1.8
LEMON-PECAN SHORTBREAD COOKIES
Irresistible tangy lemon and rich pecans flavor one of the easiest cookies around: buttery shortbread. Serve with a cool dish of ice cream in the summer or a hot cup of tea in winter. Found this on Midwest Living Online, posted for safe-keeping.
Provided by SassiFras
Categories Dessert
Time 43m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a bowl, combine flour, nuts, sugar and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Knead until smooth and form into a ball.
- 2. On lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet.
- 3. Bake in a 325 degrees F oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack. 20, 1-1/2-inch cookies or 5, 3-inch cookies.
Nutrition Facts : Calories 86.3, Fat 5.7, SaturatedFat 3, Cholesterol 12.2, Sodium 32.9, Carbohydrate 8.1, Fiber 0.4, Sugar 2, Protein 1
CAKE MIX LEMON PECAN COOKIES
So easy and yummy! I received this recipe from a church friend and fell in love with them! You may use other flavors of cake mix.
Provided by Seasoned Cook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- With mixer blend butter, eggs, milk and extract.
- Mix in cake mix and chopped pecans.
- Chill dough before placing on parchment lined baking sheet.
- Form into large balls, place on baking sheet and press down with fork.
- Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
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LEMON SNOWBALL COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
5/5 (14)Estimated Reading Time 5 minsCategory DessertTotal Time 50 mins
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in) for 1-2 minutes or until well combined. Add the lemon juice, lemon zest, and lemon extract and mix until fully combined. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If using food coloring, mix in a few drops until just combined.
- Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop out the cookie dough, roll into balls, and place on the prepared baking sheets.
LEMON PECAN DROPS RECIPE | LAND O’LAKES
From landolakes.com
4.8/5 (4)Calories 80 per servingServings 42
- Combine 1 cup butter and sugar in large bowl. Beat at medium speed until creamy. Add flour, pecans and 1 tablespoon lemon zest; beat at low speed until dough forms.
- Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake 18-20 minutes or until set. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
- Combine all glaze ingredients except milk in bowl. Beat at medium speed, gradually adding enough milk for desired dipping consistency.
LEMON-PECAN SHORTBREAD COOKIES | MIDWEST LIVING
From midwestliving.com
3/5 (1)Calories 81 per servingTotal Time 43 mins
- In a bowl, combine flour, nuts, sugar and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Knead until smooth and form into a ball.
- On lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet.
- Bake in a 325 degrees F oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack. 20, 1-1/2-inch cookies or 5, 3-inch cookies
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