Lemon And Black Pepper Slice And Bake Cookies Recipes

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LEMON SLICE-AND-BAKE COOKIES



Lemon Slice-and-Bake Cookies image

These lemon slice-and-bake cookies are full of lemon flavor. It takes 7-9 minutes to bake. You should wait 10 minutes after baking to eat these light cookies. (The dough needs to freeze for 40 minutes before baking)

Provided by Meymi

Categories     Cookies

Time 23m

Number Of Ingredients 6

280 g (2 cups) all-purpose flour ((dip and sweep)*)
130 g (1/2 cup and 1 tablespoon) unsalted butter, (at room temperature, cut into cubes)
105 g (1/2 cup) granulated sugar
30 g (2 tablespoons) lemon juice
18 g (2 tablespoons packed or 1/4 cup) lemon zest**
1 large egg

Steps:

  • Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
  • Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
  • Mix in the egg.
  • Add lemon juice and mix until combined.
  • Finally, on the low speed, add in flour gradually and mix until incorporated.
  • Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
  • Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  • Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

Nutrition Facts : Calories 40 kcal, ServingSize 1 serving

CITRUS SLICE COOKIES



Citrus Slice Cookies image

Like beams of sunshine on your dessert plate, these citrus cookies combine cheery good looks and slice-and-bake simplicity. Try them in orange, lime, grapefruit or lemon variations.

Provided by By Heather Baird

Categories     Dessert

Time 6h25m

Yield 48

Number Of Ingredients 12

1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
Dash salt
Grated peel from 1 orange (about 1 1/2 tablespoons)
1 teaspoon orange extract
Yellow and red liquid food color
Grated peel from 2 lemons (2 to 3 teaspoons)
1 teaspoon lemon extract
Orange and yellow sanding sugar

Steps:

  • In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
  • On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
  • Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
  • Leave remaining one-third of dough plain; cover with plastic wrap.
  • Refrigerate all dough portions 1 hour.
  • Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
  • Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
  • Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
  • Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
  • Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.

Nutrition Facts : ServingSize 1 Serving

SLICE 'N' BAKE LEMON GEMS



Slice 'n' Bake Lemon Gems image

Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) -Delores Edgecomb, Atlanta, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored sugar or nonpareils
ICING:
1 cup confectioners' sugar
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON SLICE SUGAR COOKIES



Lemon Slice Sugar Cookies image

These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 package (3.4 ounces) instant lemon pudding mix
1/2 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
ICING:
2/3 cup confectioners' sugar
2 to 4 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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