How To make Lemon Cookies
4 c Unbleached flour
1 1/2 c Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Margarine
1 Egg white; whipped
1/2 c Fat-free sour cream
2 ts Lemon extract
2 tb Lemon peel; grated
3 tb Lemon juice
Recipe by: Jo Anne Merrill
Preheat oven at 375. Prepare a baking sheet with cooking spray. In am mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a mixing bowl, combine margarine, egg white, sour cream, lemon extract, lemon peel. Mix dry ingredients with wet ingredients just until moistened. Chill overnight. Divide dough into 4 parts. Refrigerate unused portions until ready to roll out. On floured surface roll dough, one part at a time, 1/4" thick, using a 2" cookie cutter. Place cookies on a prepared baking sheet 2" apart. Lightly brush cookies with lemon juice. Bake for 10 to 12 minutes until golden brown. -----
How To make Lemon Cookies's Videos
1943 Lemon Cookies Recipe - The Old Cookbook Show
1943 Lemon Cookies Recipe - Glen And Friends The Old Cookbook Show
Lemon Cookies.
½ c. butter.
½ c. fine white sugar.
1 egg.
Grated rind of 1 lemon.
1¼ c. flour.
1 T. baking powder.
f.g. salt.
1. Mix as plain cookies.
2. Drop from teaspoon on buttered baking sheet.
3. Bake 8 to 10 mins.
Temperature 375°F.
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Stuffed Lemon Cookies | How Tasty Channel
How to make the most delicious Stuffed Lemon Cookies recipe chewy, soft and creamy inside filled with homemade lemon curd and slightly crispy at the edges.
Made only with fresh lemons and vanilla: NO artificial flavor!
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Thin Lemon Cookies | Crispy, Soft, and Chewy Cookie Recipe
A chewy and soft cookie that is bursting with lemon flavor. These Thin Lemon Cookies are both chewy and crispy. There is nothing like the smell of homemade cookies baking in the oven! These cookies are the perfect treat! Enjoy!
Printable version of Amy's Thin Lemon Cookie Recipe:
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Soft Lemon Cookie Recipe ( Melt in your mouth Cookies )
The SOFTEST lemon cookies ever!
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Lemon Cookies in grams:
- 70 grams of Softened Butter
- 100 grams White Sugar
- Zest of 2 Lemons
- 1 medium Egg
- 1 1/2 tbsp Lemon Juice
- 150 grams All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Yellow Food Coloring( Optional)
- Powdered Sugar for the coating
Bake in a preheated oven at 180 c for 13 minutes.
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Lemon Cookies in Cups:
- 5 tbsp Softened Butter
- 1/2 cup White Sugar
- Zest of 2 Lemons
- 1 medium Egg
- 1 1/2 tbsp Lemon Juice
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Yellow Food Coloring (Optional)
- Powdered Sugar for the coating
Bake in a preheated oven at 180 c for 13 minutes.
Enjoy!
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Easy Lemon Crinkle Cookies Recipe
Soft, chewy, and full of lemon flavor, these Lemon Crinkle Cookies will brighten your day. They’re the perfect sweet and tart cookie for the summertime but also make an excellent holiday cookie. You won’t believe how these pillowy soft, crinkle cookies will melt in your mouth. I packed this recipe with lemon flavor and it is a must make cookie for lemon lovers!
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Lemon Meltaway Cookies Made with REAL Lemons
Bright and citrusy lemon meltaway cookies will truly melt in your mouth! My recipe is simple yet so flavorful. Just seven ingredients!
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
¾ cup granulated sugar (150g)
2 Tablespoons fresh lemon zest
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch
½ teaspoon salt
Lemon Icing
1 ¾ cups powdered sugar (220g)
2 Tablespoons fresh-squeezed lemon juice
Lemon zest for garnish, optional
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Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
01:53 In a large mixing bowl, combine butter, sugar, and lemon zest and use an electric mixer to cream until light and fluffy.
03:37 In a separate, medium sized bowl, whisk together flour, cornstarch, and salt.
04:01 Gradually add dry ingredients to wet, stirring until completely combined.
05:03 Scoop dough into 1 Tablespoon-sized balls, rolling gently between your palms to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart.
05:50 Transfer to center rack of 350F (175C) oven and bake for 8-10 minutes.
06:15 When cookies are finished baking, immediately use a clean, flat surface to lightly flatten the surface of each cookie (a measuring cup or glass works well). Allow cookies to cool completely before adding lemon icing.
Lemon Icing
06:47 In a small mixing bowl, whisk together powdered sugar and lemon juice until completely combined and smooth. Mixture should be slightly thick and, when the whisk is lifted, should ribbon back into the bowl and hold its shape for several seconds before dissolving back into the bowl. If your icing is too thick, add more lemon juice. If it’s too thin, add more sugar.
07:57 Spoon a small amount of glaze onto the completely cooled cookie, and use the back of the spoon to spread evenly over the top. If desired, garnish with lemon zest.
09:35 Allow cookies to sit until glaze is firm before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.
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