Lemony Snicket Cookies Recipes

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 350. Lightly grease cookie sheets.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar on medium speed until creamy; then beat in eggs, vanilla, lemon zest, and ricotta until blended.
• Add flour mixture and beat until combined. Cover and chill at least an hour.
• Shape dough into balls, and place on cookie sheets.
• Bake 10 minutes, or until bottoms are light brown. cool for about 1 minute, then transfer cookies to a wire rack to cool.
• While they cool, make glaze: Stir confectioners' sugar and lemon juice in small bowl until smooth. Drizzle evenly over each cookie. Garnish with sprinkles. Let stand until glaze is hardened.

Steps:

• Heat oven to 375.
• Beat butter and sugar together, add eggs and lemon extract.
• Combine flour, oats, cinnamon, soda and salt. Add to sugar mixture, mix well, stir in crystallized ginger.
• Drop by rounded teaspoonfuls onto cookie sheet.
• For disguise: In small bowl, combine 1 t sugar and 1 t cinnamon; sprinkle the disguise lightly over each cookie.
• Bake 8-10 minutes. Do not bake too long, or you may need the aid of the Volunteer Fire Department.