LEMON SUGAR TEA COOKIES
Delightful lemon flavored cookies.
Provided by Tamme
Categories Desserts Cookies Drop Cookie Recipes
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
- Bake 12 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g
LEMON TEA COOKIES
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON TEA COOKIES
Homemade lemon cookies with a tangy filling tug at tastebuds to have just one more.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 36
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
- Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
- Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
- Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 5 g, TransFat 0 g
LEMON TEA COOKIES
Make and share this Lemon Tea Cookies recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 2h50m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
- Stir in flour until dough forms.
- Cover; refrigerate 30 minutes
- Heat oven to 350°F Shape dough into 1" balls.
- Place balls 2" apart. Press thumb into center of each ball to make indentation.
- Bake 8 to 10 minutes or until golden brown.
- Remove to cooling racks and cool completely, about 30 minutes.
- In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
- Cool about 15 minutes.
- Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
LEMON TEA COOKIES
Make and share this Lemon Tea Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 30m
Yield 54 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in egg yolk and vanilla.
- Gradually add flour.
- Shape into two 14 inch rolls; reshape each roll into a 14 inch x 1 1/8 inch x 1 1/8 inch block.
- Wrap each in plastic wrap.
- Refrigerate overnight.
- Unwrap and cut into 1/4 inch slices.
- Place 2 inches apart on ungreased baking sheets.
- Sprinkle half of the cookies with nuts, gently pressing into dough.
- Bake at 400 for 8-10 minutes or until golden brown around the edges.
- Remove to wire racks to cool.
- In a small mixing bowl, cream butter, lemon juice and orange peel.
- Gradually add confectioners' sugar.
- Tint yellow if desired.
- Spread about 1 t.
- on bottom of the plain cookies; place nut topped cookies over filling.
Nutrition Facts : Calories 70, Fat 3.7, SaturatedFat 2.1, Cholesterol 12, Sodium 23, Carbohydrate 8.8, Fiber 0.2, Sugar 5.2, Protein 0.6
LEMON SUGAR TEA COOKIES
These are great cookies and so easy to bake. They not only taste great with a great texture, but they also look perfect because they bake into perfect circles. If you make them, hide them or they will be gone in a flash. I normally have to double the recipe. A great change from oatmeals and chocolate chips cookies. Credit to Allrecipes.com.
Provided by YungB
Categories Dessert
Time 22m
Yield 4 dozens
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together butter and 1 cup sugar and lemon zest if use until light and fluffy.
- Beat in egg, corn syrup, and lemon extract.
- Stir in flour, baking soda, and baking powder.
- Cover dough, and chill in the refrigerator at least 1 hour. (Very important).
- Preheat oven to 325 degrees F (165 degrees C).
- Line a cookie sheet with parchment paper.
- Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
- Bake 12 minutes in the preheated oven, or until lightly browned. (Time depends on your oven. My girlfriend's oven only requires 10 minutes.).
- Note: You can choose to skip rolling the cookies into the sugar. Instead, you can dust the cooled cookies into powder sugar.
- Note: I have also rolled them in decorator 's sugar in variety of colors and they were very pretty.
Nutrition Facts : Calories 971, Fat 36.4, SaturatedFat 22.4, Cholesterol 144.4, Sodium 669.7, Carbohydrate 155.6, Fiber 1.9, Sugar 102.8, Protein 8.4
HIGH TEA LEMON COOKIES
It's very important to use room temperature butter, not melted or softened. Cookies will become crumbly otherwise. Do not refrigerate this dough, it will become very difficult to work with.
Provided by Amanda Jean
Categories Dessert
Time 15m
Yield 6 dozen cookies, 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
- Add flour and cornstarch and mix well until thoroughly combined.
- Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
- Once cool, spread lemon frosting onto cookies.
- In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.
Nutrition Facts : Calories 254.8, Fat 14.4, SaturatedFat 9.1, Cholesterol 38, Sodium 102.7, Carbohydrate 31.1, Fiber 0.3, Sugar 18.4, Protein 1
LEMON TEA COOKIES
Make and share this Lemon Tea Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 26m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- MIX flour, baking powder and salt in small bowl. Cream butter, granulated sugar and powdered sugar in large bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.
- HEAT oven to 350°F Shape dough into 1-inch balls. Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
- BAKE 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.
- VARIATION:.
- LEMON CRISPS: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.
Nutrition Facts : Calories 957.7, Fat 52.7, SaturatedFat 19.7, Cholesterol 147.6, Sodium 499.1, Carbohydrate 110.6, Fiber 2.3, Sugar 47.9, Protein 11.2
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