LEMONY DOODLES
These are wonderful cookies kissed with just the right amount of lemon. We couldn't walk away from the plate. The lemon flavor is there but it's not overpowering. Thin and chewy, it's a cookie for any occasion.
Provided by Mary Nell Forester
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- 1. Cream together shortening, eggs, and sugar until creamy.
- 2. In a separate bowl, mix together flour, lemon zest, and all other dry ingredients. (Set aside the lemon for later use.)
- 3. Add dry ingredient to creamed mixture.
- 4. For lemon sugar, in a small bowl mix granulated sugar and lemon juice. Mix thoroughly.
- 5. Form dough into balls using a generous teaspoonful. Roll into lemon sugar to coat.
- 6. These cookies do spread while baking. Place balls on an ungreased cookie sheet allowing space in between the cookies. Bake at 350 degrees for 8 to 10 minutes, watching carefully (ovens differ).
WIFEY'S LEMONY ZOODLES
A light, refreshing springtime dish that is vegan and paleo-friendly.
Provided by Redd Summers
Categories Squash Recipes
Time 1h14m
Yield 2
Number Of Ingredients 11
Steps:
- Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.
- Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.
- Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.
- Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.
- Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 17.6 g, Fat 14 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 1063.5 mg, Sugar 7.5 g
ZESTY LEMON SNICKERDOODLES
These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!
Provided by sinfullygood
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
- Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
- Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
- Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 29.3 g, Cholesterol 54.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 5.7 g, Sodium 126.3 mg, Sugar 15.5 g
GLAZED CITRUS DOODLES
We replaced the cinnamon in a snickerdoodle with lemon and orange. The result is a tangy, chewy cookie with crisp edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
- Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
- Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let set 1 hour.
Nutrition Facts : Calories 299 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 7 g
GLAZED CITRUS DOODLES
These glazed citrus doodles marry sweet and tangy flavors perfectly, for a mouthwatering cookie that is sure to please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a bowl of an electric mixer fitted with the paddle attachment, combine butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest and beat on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
- Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
- Whisk together remaining tablespoon orange zest and 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. Dip the top of each cookie in glaze to coat. Let set 1 hour.
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LEMON SNICKERDOODLES - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 50 minsServings 20Calories 121 per serving
- Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.
- Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.
- Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.
- Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
LEMON DOODLE COOKIES - BARBARA BAKES™
From barbarabakes.com
5/5 (1)Category CookiesServings 36Total Time 20 mins
- In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in lemon zest and lemon emulsion if using. Add flour mixture; mix at low speed until well combined.
LEMON DOODLES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Cuisine AmericainEstimated Reading Time 3 minsCategory Baking, Breakfast & Brunch, DessertsTotal Time 27 mins
- Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Place the remaining 1/4 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
- Bake until center is just set and begin to crack, 10-12 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
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