Q&A: lemon cookies recipe?

Question by rachel b: lemon cookies recipe?
I need a really good recipe for some kind of lemon cookies. I have a whole bunch of fresh lemons and want to make some cookies with them. Any REALLY good recipes are appriciated.

Best answer:

Answer by Trini-HaitianGrl93
Iced Lemon Cookies

4 cups sugar
1/2 cup lemon zest, about 6 to 8 lemons
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
5 egg yolks
2 teaspoons vanilla extract
3/4 cup lemon juice
Lemon Icing, recipe follows

Preheat oven to 350 degrees F.
In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.

Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.

In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.

Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.

Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.

Lemon Icing:
1 pound (2 cups) confectioners’ sugar
6 tablespoons lemon juice
In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.

Yield: enough for 3 dozen cookies

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

What do you think? Answer below!

Posted by in Lemon Cookies and tagged with cookies, Lemon, Recipe | Trackback
  1. ~dAniELa~ says:

    Iced Lemon Cookies

    4 cups sugar
    1/2 cup lemon zest, about 6 to 8 lemons
    4 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons salt
    2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
    5 egg yolks
    2 teaspoons vanilla extract
    3/4 cup lemon juice
    Lemon Icing, recipe follows

    Preheat oven to 350 degrees F.

    In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.

    Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.

    In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.

    Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.

    Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.

    Lemon Icing:
    1 pound (2 cups) confectioners’ sugar
    6 tablespoons lemon juice

    In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.

    Yield: enough for 3 dozen cookies

  2. chelley says:

    These are my favorites…hope you like them too.

    Each recipe makes about 24 cookies EXCEPT the last one which makes 36.

    Lemon Nut Cookies

    INGREDIENTS
    1 cup margarine
    1 cup white sugar
    2 egg, separated
    2 teaspoons vanilla extract
    1/4 cup fresh lemon juice
    1 tablespoon and 1 teaspoon lemon zest
    1 tablespoon and 1 teaspoon orange zest
    2-1/2 cups sifted all-purpose flour
    1 cup chopped walnuts

    DIRECTIONS
    Cream margarine with sugar. Add egg yolk (reserve egg white), lemon juice and grated lemon and orange peels and beat. Add flour and mix well. Chill for one hour.

    Preheat oven to 350 degrees F (180 degrees C).

    Dip a teaspoonful of dough into slightly beaten egg white and then into nuts. Place nut side up, 2 inches apart on lightly-oiled cookie sheet. Bake for 20-25 minutes or until lightly browned. Transfer to cooling rack immediately.

    Lemon Butter Cookies

    INGREDIENTS
    1 cup butter, softened
    1 cup white sugar
    2 egg
    3 cups all-purpose flour
    1/4 cup fresh lemon juice
    2 teaspoons lemon zest
    1 teaspoon baking powder
    1/4 teaspoon salt
    2/3 cup granulated sugar for decoration

    DIRECTIONS
    Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg unti light and fluffy. Mix in flour, lemon juice and peel, baking powder and salt. Cover refrigerate about 2 hours or until firm.

    Preheat oven to 350 degrees F (175 degrees C).

    Roll out dough, a small amount at a time, to 1/4-inch thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator.) Cut with 3-inch round cookie cutter.

    Transfer to ungreased cookie sheets. Sprinkle with sugar.
    Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.

    Lemon Chocolate Drop Cookies

    INGREDIENTS
    1 cup all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1 teaspoon baking powder
    1/2 cup butter, softened
    1/2 cup white sugar
    1/4 cup vegetable oil
    1/2 cup milk
    1/4 cup lemon juice
    2 tablespoons lemon zest
    1/2 cup semi-sweet chocolate chips
    1/2 cup confectioners’ sugar
    2 tablespoons lemon zest
    1/4 cup water

    DIRECTIONS
    Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.

    In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest.

    Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.

    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners’ sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.

    The Best Lemon Bars

    INGREDIENTS
    1 cup butter, softened
    1/2 cup white sugar
    2 cups all-purpose flour
    4 eggs
    1 1/2 cups white sugar
    4 tablespoons all-purpose flour
    2 lemons, juiced

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).

    In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.

    Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

    Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

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