Lemon Cookies....HELP!!!!

15 years ago

Hi everyone, I am in desperate search of a cookie recipe and always get such great answers on these forums, so I am gonna give it a shot!

At our church Christmas party, someone brought the most delectable little cookies. They tasted like a very tender lemon shortbread with white lemon icing. The best I have ever had and I cannot seem to find the person who brought them!

Does anybody have a recipe that sounds like this delightful morsel?

Thank you!!!!

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Comments (9)

wizardnm
15 years ago
I made these last week and am making more tomorrow...

Just use reg lemon, doesn't have to be Meyer Lemons.

Meyer Lemon Icebox Cookies

Yield: 30-50 cookies

1 Â½ sticks unsalted butter, softened
1 cup sugar
1 tsp vanilla
1 Â½ tbs freshly grated Meyer Lemon rind Â about 3 lemons
Â¼ cup fresh lemon juice
1 Â½ cup all-purpose flour
1 Â½ tsp double acting baking powder
Â½ tsp baking soda
Â¼ tsp salt
ConfectionerÂs sugar for sifting over the cookies

Preheat oven to 350 degrees.

In and electric mixer bowl, cream together well the butter and the sugar. Add the vanilla, the rind and the lemon juice, beating until smooth. Add the flour, the baking powder, soda and salt and blend well. On a piece of wax paper, form the dough into a log 1 Â½ inches in diameter, using the paper as a guide. Chill the log, wrapped in the wax paper for 2 hours. Cut the log into 1/8 inch slices with a clean sharp knife and bake about 2 inches apart on un-greased cookie sheet in preheated oven for 8-10 minutes, or until edges are just golden. Transfer the cookies with a metal spatula to racks to cool and sift the confectionerÂs sugar lightly over them.

I made a frosting with confectioner's sugar, little butter and lemon juice.

Nancy
longhall
Original Author
15 years ago
Nancy
Thank you thank you!!! These are exactly what I am looking for! Can't wait to try them!
Lorna
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I don't know what to tell you Jan..because there isn't much tweaking you can do to the recipe. Did you try cutting back on either the lemon pie filling or the water? There are a lot of variations of this easy recipe..maybe you might try one of them. For instance you can substitue 1 cup of coconut for the water and use a regular 9x12 pan. The flavor would be a little different but if you like coconut,it should be good. I think I might try this recipe. What size pie filling are you using? I use the 18 oz.size.
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These made the cover of "The Best of Fine Cooking" No. 23 "Raspberry Linzer Cookies" by Elaine Khosrova Yields about thirty-two 2-1/2-inch sandwich cookies. 2-1/2 oz. (1/2 cup) sliced almonds 2-1/2 oz. (1/2 cup) coarsely chopped hazelnuts 9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour 3/4 cup granulated sugar 2 tsp. lemon zest 1/2 tsp. baking powder 1/2 tsp. table salt 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 7 oz. (14 Tbs.) chilled unsalted butter 1 large egg 1 Tbs. cold water 1/2 cup raspberry preserves ConfectionersÃ¢ÂÂ sugar for dusting Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you donÃ¢ÂÂt have a scale, be sure to use the proper technique when filling your measuring cups. Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 cup of the flour until fine textured but not powdered. (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like theyÃ¢ÂÂre still chunky, but they may actually just be clumping together.) Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse to combine. Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal. DonÃ¢ÂÂt overprocess. Transfer to a large bowl. Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours. To bake: Heat the oven to 325ÃÂ°F. Cover your cookie sheets with parchment. Generously flour a work surface. Roll one ball of the dough 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while youÃ¢ÂÂre working with it, return it to the refrigerator.) Cut out as many 2-1/2-inch rounds as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch holes in the center of half the rounds. Reroll these center scraps to make more cookies. Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough. To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie rounds. Top with the doughnut-shaped cookies, bottom sides against the preserves. Just before serving, sift confectioners' sugar lightly over the cookies. (Helpful hint: Sift confectioners' sugar over the cookie tops before assembling).
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Like Tami, my recipe calls for rolling in plain granulated sugar, and that's the only way I"ve ever had them. The orange sounds like a good addition, but in a pinch, I'd just use plain sugar. Annie
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claire_de_luna
15 years ago
Here's another one; very similar to Nancy's recipe. This one is made in the food processor, which I particularly like. I double the amount of lemon zest, just for more flavor. These are among my favorite cookies.

Lemon Lovers Cookies
A delicate cookie, from The Lemon Lovers Cookbook.

Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking.

1 large lemon, zest of
1 cup granulated sugar
1 cup butter, chilled and cut into pieces (2 sticks)
2 1/3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt

Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake!
longhall
Original Author
15 years ago
Nancy
Thank you thank you!!! These are exactly what I am looking for! Can't wait to try them!
Lorna
longhall
Original Author
15 years ago
I don't know how that posted twice! What I meant to write was thank you Claire! I love being able to use the food processor and will have a great time trying both recipes!
ruthanna_gw
15 years ago
I posted a recipe and photo of Lemon Snowflake Cookies on the lemon Cookalong thread. They're supposed to be frosted but I just put a dab of frosting on each of the cookies.

Here is a link that might be useful: Lemon thread
coleen3201118
14 years ago
Nancy - just wanted to thank you for that recipe - I made them today and they were delicious! I will be trying out Ginger's recipe next. Thanks!
annie1992
14 years ago
Here's a lemon shortbread from Land O Lakes, I've never met a lemon cookie I didn't like, so if I were you, I'd make them all, LOL. This one makes a big sheet pan full of cookies.

ENGLISH LEMON SHORTBREAD STRIPS

Yield: 5 dozen cookies

2 cups LAND O LAKESÂ® Butter, softened
1 cup sugar
1/4 cup lemon juice
4 teaspoons freshly grated lemon peel
4 1/2 cups all-purpose flour

Glaze Ingredients:

1 cup powdered sugar
2 tablespoons LAND O LAKESÂ® Butter, softened
2 tablespoons lemon juice

Garnish Ingredients:

1 tablespoon freshly grated lemon peel

Heat oven to 350Â°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.

Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.

Annie
sheshebop
14 years ago
I love lemon cookies. Another thing you can do to make them tart (like I love them) is to shake them in dry Country Time, or, as I do, take some powdered sugar, drop in a few drops of lemon oil, stir, let dry, and roll the cookies in that. It makes them puckery.

Lemon Cookies....HELP!!!!

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wizardnm

longhall
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Lemon Cookies....HELP!!!!

Comments (9)

wizardnm

longhallOriginal Author

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claire_de_luna

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longhall
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