How To make Lemon Kiss Cookies 2
1 1/2 c Butter or margarine;
-softened 3/4 c Sugar
1 tb Lemon extract
2 3/4 c All-purpose flour
1 1/2 c Almonds; finely chopped
14 oz Milk chocolate candy kisses
Powdered sugar 1/2 c Semi-sweet chocolate chips
1 tb Shortening
In large bowl, beat butter, sugar and lemon extract until light and fluffy. Add flour and almonds; beat at low speed until well-blended. Cover; refrigerate at least 1 hour for easier handling. Shape scant tablespoon dough around each candy kiss, covering completely. Roll in hands to form ball. Place on ungreased cookie sheets. Bake at 375 degrees for 8-12 minutes or until set and bottom edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Lightly sprinkle cooled cookies with powdered sugar . In small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie. HIGH ALTITUDE: Above 3500 feet: Decrease butter to 1-1/4 cups. Bake as directed above. (SOURCE: Pillsbury's Bake-Off Cookie Winner) -----
How To make Lemon Kiss Cookies 2's Videos
Lemon Crinkle Cookie Recipe
Lemon Crinkle Cookie Recipe
These easy lemon cake cookies are super delish and one of the easiest cookies you’ll make this holiday season - only 4 ingredients! Lemon cake mix cookies are on my easy Christmas cookies recipes list for sure.
Thanks’ for watching and I hope you enjoy your Lemon Snowflake Crinkle Cookies - Lemon Cake Cookies!
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Jilly
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Lemon Crinkle Cookie Recipe
Ingredients
· 1 package lemon cake mix
· 2 eggs
· 1/2 cup vegetable oil
· 1 1/2 cups confectioners’ sugar – powdered sugar
Directions
1. Combine lemon cake mix, eggs and oil in a large bowl and mix well
2. Make about 1-inch balls from dough, and roll in sugar
3. Place on un-greased cookie sheet and bake at 350 degrees
for 10 – 13 minutes
Note: Refrigerate lemon cake mix cookie dough for 20 minutes before rolling to make dough less sticky.
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Welcome to North Texas Vegetable Gardening and Cooking with Hillbilly Jilly.
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Learn about canning your vegetable garden harvest. We show you how to pickle jalapeno peppers, make hamburger dill pickles and much more.
I also go over in detail, how to save your seeds for next year’s garden; save and preserve your cumber, squash, zucchini, cantaloupe.
I hope you enjoy my videos - I try to bring you useful #life tips and how to guides on all things gardening and cooking.
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The Best LEMON GLAZED COOKIE Recipe ❤️ SK by Michelle
Episode 29:
There are so many ways to say, I love you — but my one of my most favourite ways is by baking a batch of these fresh, homemade Lemon Heart cookies. They are so easy to make and everyone just loves them....especially the delicious lemon glaze on top!!
⬇️⬇️⬇️ Recipe ⬇️⬇️⬇️
3 egg yolks
1/2 cup + 1 Tbsp sugar (120g)
1 package of vanilla sugar
Zest from 1 lemon
2 cups of ground almonds (adding up to another 1/2 cup if required) (200-250g)
Glaze: 3/4 cup icing sugar + 2 Tbsp’s lemon juice
Roll out dough to 1/2” in thickness
Bake in a 350 degree oven for about 10 min
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Mini Lemon Kisses
I love tea time cakes. They are simple and easy to make and hassle free. Just like these mini Lemon Kisses. These are a perfect treat for those who love lemon cakes. Mini Lemon Cakes drizzled with Lemon Sugar Glaze making them soft, moist and oh so delicious. You can’t eat just one.
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Mini lemon kisses
Ingredients
1 cup all-purpose flour
1 cup castor sugar
1/2 tsp salt
1/2 tsp baking soda
115 g unsalted butter
1/2 cup water
50 g cream cheese (softened)
One egg
1 tbsp lemon zest
1 tbsp lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tsp lemon zest
1 tbsp lemon juice
1/2 tbsp melted butter
1 tbsp milk
Method
1) Grease mini muffin pans and set aside
2) whisk flour sugar salt baking soda and set aside
3) in another bowl melt unsalted butter in the microwave for 30-30 secs interval. Add hot water and and blend well.
4) Pour hot mixture over dry ingredients and beat well with a blender. Beat in cream cheese, egg, lemon zest and juice till smooth.
5) Scoop batter into muffin pans bake at 180° for 12 to 15 minutes until a toothpick inserted comes out clean. Cool for five minutes in the pan then turn out on cooling racks till completely cool.
Drizzle glaze over lemon cakes over a wire rack. The sugar syrup will get completely absorbed into the cakes.
Lemon glaze
Whisk all the ingredients in a small bowl. Heat for about 10 to 20 seconds till glaze is very thin. Make the glaze only once you are ready to pour it over the cake or it will crystallise and harden.
If you enjoyed this video, here are some other videos you may enjoy:
Eggless Cakes:
Tea Time Cakes:
No-Bake Recipes:
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Cold Desserts:
Celebration Cakes:
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Kitchen Aid Mixer:
Hand Blender:
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Mixing Bowls:
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Icing Nozzel:
Cookie Silicon Mat:
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Lemon Cream Cheese Cookies
Spring is fast approaching and there is nothing better that citrus baked goods. Lemon Cream Cheese Cookies are one of my favorite cookies of all time. Something magical happens when the traditional ingredients of a lemon cookies are paired with soft cream cheese. The cream cheese in this lemon cookie recipe ensure a soft chewy interior while maintaining a firm exterior and slight crunch. During your next visit to the market or grocery store, grab a few lemons and a packet of cream cream and try this recipe. These cookies are sure to be a crowd pleaser and conversation starter!
Here is the recipe:
84g/ 6 tbsp. unsalted butter (soft)
56g/ 4 tbsp. cream cheese (soft)
200g/ 1 cup granulated sugar
250g/ 2 cups all-purpose flour
1g/ 1/4 tsp vanilla
2g/ 1 tsp lemon extract
4g/ 1 tsp baking soda
2g/ 1/2 tsp salt
1g/ 1/4 tsp baking powder
14g/ 1tbsp.. lemon juice
1 egg and 1 egg yolk
14g/ 1 tbsp. lemon zest
28g/ 2 tbsp. granulated sugar (sprinkle over cookies)
Chill dough for 30 minutes
Place cookies 2 inches apart of parchment-line baking tray
Bake @ 350 F/ 176 C for 15 minutes (ovens vary)
Allow to cool for 10 minutes
Recipe makes 12 medium-sized cookies
Lemon kisses!
Published on 29 April 2020
Hi guys and welcome back to another video????
In this video I show you guys how to make a Lemon flavoured sandwich cookie.I hope that you enjoy this recipe.
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Lemon Crinkle Cookies
Ashlyn and Evie bake delicious Lemon Crinkle Cookies!
Ingredients:
1⁄2 cups butter, softened
1 cup granulated sugar
1⁄2 teaspoons vanilla extract
1 whole egg
Zest of one lemon
3 Tablespoons fresh lemon juice
1⁄4 teaspoons salt
1⁄4 teaspoons baking powder
1⁄8 teaspoons baking soda
1-1⁄2 cup all-purpose flour
1⁄2 cup powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Enjoy!
Music: Hungaria
Latché Swing