Pucker Me Up Lemon Cookies Recipes

Steps:

• In a large pitcher combine all the ingredients and mix until the sugar has dissolved. Pour into tall glasses and garnish with a slice of lemon and a slice of lime.

Steps:

• Preheat over to 350°F.
• Grease 13x9-inch baking pan.
• In large bowl mix cake mix, gelatin, water, eggs and oil.
• Beat on low speed of mixer until combined.
• Beat on high 2 minutes until smooth.
• Pour into prepared pan.
• Bake 35-40 minutes until toothpick inserted comes clean.
• Cool on wire rack.
• Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
• Spoon glaze over hot cake.
• Let stand until cool or serve slightly warm.

Steps:

• 1. Preheat oven to 350. Lightly spray a cookie sheet.
• 2. In a bowl add the cake mix, pudding and country time lemonade, mix to combine.
• 3. Add the lemon juice, zest, egg and oil to cake mixture. With a spoon mix to make a dough.
• 4. Take dough and make medium balls. Place balls a few inches apart on cookie sheet. Press each ball down with a fork. Bake 10 to 15 minutes!

Steps:

• 1. Preheat oven to 350F. Mix all cake ingredients in mixing bowl. On low combine and scrape bowl. Mix on medium high for 2 minutes.
• 2. In a bundt pan sprayed with Pam, pour all cake mix evenly.
• 3. Bake for 45-50 or when tooth pick comes out clean. Cool on rack for 20 minutes.
• 4. Glaze: melt butter the combine all ingredients. Drizzle over cake a soon as it comes out of the pan. It will be runny.
• 5. When cooled top with whipped cream. Zest a lemon and place on top of cake.

Steps:

• Combine 2 cups flour, butter, confectioner's sugar together and gently press into 9x13 baking dish.
• Bake 20 minutes at 350.
• Vigorously whisk remaining ingredients together until frothy and fully incorporated.
• Upon removal of "shell" from oven, pour liquid into pan and immediately return to oven for about twenty minutes or until top begins to brown.
• Remove from oven and cool, then dust with confectioner's sugar.

Steps:

• 1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
• 2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
• 3. While crust is baking, prepare lemon filling.
• 4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
• 5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

Steps:

• Preheat oven to 350.
• Combine cookies and butter and mix well.
• spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
• Bake 10 minutes and cook completely.
• In meantime mix pudding according to package directions using milk.
• Spoon evenly into cooled crust.
• Carefully fold the crushed candies into the cool whip.
• Spread over the pie filling.
• Cover loosely and refrigerate at least 2 hours to meld flavors.