How To make Lemon Icebox Cookies
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter
softened (no
:
substitutions) 3/4 cup granulated sugar
2 large egg yolks
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
***LEMON ICING *** 1 1/2 cups confectioners' sugar sifted
5 tablespoons fresh lemon juice
3 teaspoons water :
(3 to 4)
****** 1/3 cup shelled pistachios or natural almonds --
finely chopped
1. Combine flour, cornmeal and cardamom in medium bowl.
2. Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg yolks, lemon peel and lemon juice until well ble nded. With mixer at low speed, beat in dry ingredients just until combined.
3. Divide dough in half. Shape each half into a 10-inch log. Wrap each log i n plastic wrap and freeze until firm, 1 hour. (Can be made ahead. Cover and f reeze up to 1 month. Let stand at room temperature 10 minutes before slicing.)
4. Heat oven to 350?F. Unwrap and cut each log into 1/4-inch-thick slices. Ar range slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes, u ntil firm and golden at edges. Transfer cookies to wire racks and cool complet ely.
5. Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons w ater until smooth and spreadable, adding remaining 1 teaspoon water to thin ici ng if necessary.
6. Spread tops of each cookie with icing; sprinkle with pistachios. Let cooki es stand until icing is set, 15 minutes. Makes 6 dozen cookies.
Crisp and buttery, these easy slice-and-bake cookies are frosted with tart lemo n icing, then sprinkled with chopped nuts. This recipe makes two logs, so you can bake one and freeze the other for your next gathering.
Prep time: 30 minutes plus chilling Baking time: 10 to 12 minutes per batch Deg ree of difficulty: easy Can be frozen up to 1 month
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
How To make Lemon Icebox Cookies's Videos
4-Ingredients, 10 minutes -- Lime Maria Icebox Cake -- Carlota de Limon
Carlota de limón, a popular dessert in Mexico and the Americas, is SO easy to make and only uses 4 ingredients -- so let's do this! ????????
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Lemon Icebox Cookies | Food Fridays | Ep. 5
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Lemon Icebox Cookies
1 C Unsalted Butter
3/4 C White Sugar
1 Egg
1 Tbsp Lemon Juice
1 Tsp Vanilla
Beat with an electric hand mixer
2.5 C flour
2 tsp lemon zest
1/2 tsp Baking Powder
1/2 tsp salt
Mix thoroughly into a large ball.
Separate dough into 3 portions and form them into 8 logs.
Plastic Wrap each log and refridgerate for anywhere from 1 hour to 1 week. (or wrap really well and freeze for up to a month)
To bake:
slice into 1/3 slices and place on non-stick cookie sheet
cookies do not spread at all so you can place them close together if you want.
Bake at 350 for 8-10 minutes
Nutella Sandwich Cookies:
Use above recipe with the following changes.
No Lemon or lemon zest.
Cookies should be sliced very thin, 1/6
Don't let the cookies cool completely on the pan, give it a couple of minutes and then move them onto a cooling rack.
I still baked these for about 8.5 minutes
Once cookies have cooled you can use as much or as little nutella (or other filling like Peanut Butter, Icing, jam, other nut butters) to make them into little sandwich cookies!!!
This video was a hot mess and I apologize. I misspoke quite a few times and had a lot of interruptions from my kids and husband, and filmed it on literally 4 different days. lol But that's just my life so....lol
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Lemon Crinkle Cookies that Taste Like Super Lemon Candy
This recipe for lemon crinkle cookies (AKA lemon crackle cookies) is the best I know. It makes delicious lemon crinkle cookies that taste like a yummy super lemon candy. This is the perfect summer cookie recipe! When it comes to lemon crackle cookies I'm picky and while I want YUMMY lemon crackle cookies I also want EASY lemon crackle cookies with beautiful lemon crinkles. This recipe delivers on both starting with a simple lemon cookie recipe from scratch that finishes with stunning lemon crinkles. They really stand out in the crowd of other homemade cookies or desserts and are my favorite lemon cookies to make as gifts or birthdays or any occasion as they are so impressive on a plate and universally devoured by all. It's a light, soft textured cake like cookie that is truly easy to make from scratch.
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Old-Fashioned Lemon Sugar Cookie - Everyday Food with Sarah Carey
Today's cookie is one of my favorites, a lemony, crunchy, sparkly gem of a cookie that's sure to become your new go-to recipe.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Old-Fashioned Lemon Sugar Cookie - Everyday Food with Sarah Carey
LEMON Icebox Pie in 5 minutes, 2 Ingredients -- an Old-Fashioned Recipe
Here's an old-timey recipe for a #lemon #iceboxpie that uses only 2 ingredients and requires NO baking! ???? It's the Magic Lemon Icebox Pie -- and here's how to make it. ????????
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Meyer Lemon pie:
Old Fashioned Lemon Icebox Pie
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust
*Do not use the 'Extra 2 slice' graham cracker crust by Keebler shown in the clip for this recipe as you won't have enough filling to fill it. Use a standard 9 crust.
This video is NOT sponsored. Just not baking a pie. ????
Eagle Brand condensed milk (Amazon affiliate link):
Pre-made graham cracker crust (Amazon affiliate link):
Disclaimer:
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