RECIPE: Slice & Bake Lemon Crisps

20 years ago

Was tossing the carton from Land 'o Lakes & found this one inside. They're REALLY good cookies!

SLICE & BAKE LEMON CRISPS (6 1/2 dozen)

3/4 cup Land o Lakes unsalted butter, softened

1 cup sugar

1 egg

1 TBL grated lemon peel

1 1/2 cups flour

Sugar or powdered sugar

Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)

Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.

Heat oven to 350Â°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

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Comments (28)

roselin32
20 years ago
Sounds like they would go very nicely with a cup of tea-or coffee-or just by themselves! LOL
DSK is making a big dent in the sugar cookies I made the other day so will need a new one to try soon.
Thanx.
RL`
ginger_st_thomas
Original Author
20 years ago
What's DSK? Dear stepkid?
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Sooz, No I don't freeze. I usually line the pan with non stick foil. Let it over hang the pan. When the squares have cooled you can use the over hanging foil to remove the whole thing from the pan. Makes cutting easier. I stick a sharp knife in a cup of hot water between slices. Wipe it dry before slicing. A 9" X 13" is going to give you a much thicker filling. You might be better off using two 9" X 9" squares. ~Ann
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This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears: Pear Crisp 9/2007 The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream. Serves 6 3/4 cupÂ coarsely chopped nutsÂ (3 ounces), see note above 1/2 cupÂ unbleached all-purpose flourÂ (2 1/2 ounces) 1/4 cupÂ packed light brown sugarÂ (1 3/4 ounces) 4 tablespoonsÂ granulated sugarÂ 1/4 teaspoonÂ ground cinnamonÂ 1/8 teaspoonÂ ground nutmegÂ Table saltÂ 5 tablespoonsÂ unsalted butterÂ , melted and cooled 1 teaspoonÂ cornstarchÂ 2 teaspoonsÂ fresh lemon juiceÂ from 1 lemon 3 poundsÂ ripe but firm pearsÂ (6-7 medium), see note above 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
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Maybe it was this one? LEMON UPSIDE-DOWN CAKE Recipe by Cal Peternell From Holidays: Cal & Mike's Excellent Easter This recipe originally appeared in Food & Wine - April, 2005. Cal likes teaching recipes that are extremely versatile, like this one. The cake is wonderful when it's made with almost any type of fruit, from figs and blood oranges to pineapple. Cal usually uses sweet Meyer lemons from his neighbor's tree. Regular lemons are tasty too and add a bitter note that's a lovely contrast to the gooey brown-sugar topping. 1 1/2 sticks unsalted butter, softened 3/4 cup plus 2 tablespoons light brown sugar 2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs, separated 3/4 cup whole milk 1/4 teaspoon cream of tartar Sweetened whipped cream, for serving Preheat the oven to 350Â°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.
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roselin32
20 years ago
No, that is my Dear Sweet Keith-isn't that how everyone refers to their husband?
RL~
Ilene29
20 years ago
This sounds pretty good to me. And i think that it would go good with a cup og coffee.
Ilene
Lisa_in_Germany
20 years ago
Well, maybe if my DH's name was Keith. If I referred to Karl as Dear Sweet Keith, he may get a little upset. :)
Lisa
roselin32
20 years ago
What an intolerant man you are married to, Lisa-how funny.
That got my day going with a smile though!!LOL
RL`
Cindy_Mac
20 years ago
Ginger, saw that same recipe and almost saved it. Didn't understand the instructions to "roll cookies in sugar while still warm & again when cool." How do you roll slices?
ginger_st_thomas
Original Author
20 years ago
Small bowl of sugar, place the cookie in it & flip over. They're thin so the edges don't matter. unlike cookie balls.
Lisa_in_Germany
20 years ago
I have these in the refrigerator. I'll be baking them tomorrow. It's been a Ginger weekend around my house. :)
ginger_st_thomas
Original Author
20 years ago
Let me know how they turned out for you. I really liked them & baked each 1/2 on separated days.
Lisa_in_Germany
20 years ago
They are really good. A light, buttery crisp cookie perfect with a cup of tea (Just happen to be drinking earl grey today).
When I made the dough, it was extremely soft. I had to roll it in plastic wrap to get it to roll out, but after sitting overnight in the refrigerator, it sliced easy and made very pretty little cookies.
They have enough sugar after the first rolling, so I won't be rolling them again.
Thanks for the recipe, Ginger. I am going to also try them with orange zest. (Or maybe lime or grapefruit...LOL)
Lisa
ginger_st_thomas
Original Author
20 years ago
I think lime or orange would be good. Not sure about grapefruit. LOL I used powdered sugar to roll them in but might use regular next time. Glad you liked them.
Lisa_in_Germany
20 years ago
I didn't even notice the "or powdered sugar" I might try it that way next time!
I was wondering if it would be possible to put some kind of a very light glaze on them???? Maybe powdered sugar, water and a drop of lemon juice?
Lisa
roselin32
20 years ago
Lisa, "tweaking" the recipe, are we?? LOL
Sounds like good idea though.
RL`
ginger_st_thomas
Original Author
20 years ago
I think the glaze would be good. Check out the filling in the cookie recipe below, too. (The cookies sound good also.)

Here is a link that might be useful: Mini lemon sandwich cookies
Lisa_in_Germany
20 years ago
LOL RL!
Lisa
Lisa_in_Germany
20 years ago
Ginger, those sound great. They are next on the list.
Lisa
Ilene29
20 years ago
Ginger,
I am planing to make these tomarrow.I was looking for something with lemon today and could'nt find any thing that i wanted in some of my recipe books.
Ilene
gabriell_gw
20 years ago
I'm going out of town this weekend with a group of peoplw.I've made a cake and these lemon cookies for the first time.They are wonderful!Also made again the toasted oatmeal cookies.I love these forums!What good ideas I find. Gabriell
ginger_st_thomas
Original Author
20 years ago
Roselin's Toasted Oatmeal Cookies are definitely a keeper. I took them to work & only managed to get a couple for myself. Glad you liked the lemon cookies, too.
roselin32
20 years ago
Ginger, can't believe you ate something without whipped cream!! Glad you liked them. I still have that free pass for speeding thru Florida from Marlen's husband because of those cookies!! LOL
RL`
Annie_TX
20 years ago
Well, now I need to open up my Land O'Lakes butter to see what recipe is inside of them!! Curiosity!!!
However, just to be on safe side, I'm copying the recipe you have listed.

I think that super fine sugar would stick on the cookies possibly easier than the regular grind sugar???!! What do you think?
I have both so will test to see.

Might also do some in the Orange and LIme. Have them all in refrig. right now.

Ginger, the folks at your employment,the neighborhood and 3D friends much love you dearly with all of your great recipes. You are much too thin to be downing them all.....I know ,because, I do eat nearly all of my viddles and it shows...LOL

Hugs,
ginger_st_thomas
Original Author
20 years ago
Thanks, Annie! And you might be right about the sugar. I'd like to hear which you prefer. (I'm not THAT thin any more.)
browntoestoo
20 years ago
There are lots and lots of good looking recipes on the Land O Lakes website.

Here is a link that might be useful: Land O Lakes
ginger_st_thomas
Original Author
20 years ago
There sure are!
gabriell_gw
20 years ago
Having made this cookie and really loving it,would it be possible to make roll of dough and store in freezer.It would be great to be able to take it out when fresh cookies are needed.What do you great cooks think.Or Ginger have you ever tried thia? Gabriell
ginger_st_thomas
Original Author
20 years ago
I haven't done it but plan on trying to next time I'm in baking mode. It should work just fine, I would think.
Cindy_Mac
20 years ago
Gabriell, that's the beauty of most refrigerated doughs ... they freeze beautifully and actually make slicing easier.

RECIPE: Slice & Bake Lemon Crisps

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