Lemon And Sugar Mini Biscuits Recipes

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine.
• In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar and 3/4c sugar until light and fluffy. (about 3-4 minutes or so). Add in egg, lemon zest and vanilla and beat until combined.
• Slowly pour in the dry ingredients and beat just until combined--do not over mix. (Chill for about 30 minutes if desired.) Roll cookie dough into about 1 1/2 inch balls and roll into the remaining 1/4 cup sugar (add sugar into a small bowl first.) and place about 2 inches apart on a parchment lined baking pan.
• Bake 9-11 minutes. Allow to cool before eating.(ha--right, I burn my tongue every time)
• Store in an air tight container or freeze.

LEMON SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
• Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
• Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.
• Scoop cookie dough by the tablespoon full and roll into a ball.
• Add lemon sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.

LEMON SUGAR RECIPE

Steps:

• Stir together granulated sugar and lemon zest. Store in an airtight container for later use.

LEMON SHORTBREAD COOKIES

Steps:

• Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
• Mix granulated sugar with butter just until combined and then mix in lemon extract.
• Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins.
• Place dough on lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 mins.
• Preheat oven to 350℉. Zest 3rd lemon and mix with sparkling sugar.
• Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
• Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
• Bake for 20-25 mins or until corners turn a light golden brown, making sure to turn cookie trays halfway through baking. Let cookies cool on cookie sheets.

LOW-FODMAP RASPBERRY LEMON MINI BISCUITS WITH LEMON GLAZE; GLUTEN-FREE, VEGETARIAN

Steps:

• Preheat oven to 400 degrees F, place rack in center of oven Line 2 regular cookie sheets with a baking mat or parchment, or spray with nonstick spray In a large mixing bowl, combine gluten-free Bisquik mix, sugar, and salt Whisk the large egg and milk in a separate glass or bowl. Add vanilla and whisk again Add the milk mixture to the dry mixture and stir Next, add the melted butter. Mix to incorporate, you may wish to use your hands Gently fold in the zest and raspberries Using a small trigger ice cream scoop, portion out biscuits onto the sheet The dough may be crumbly, it is OK to smooth out the tops of the biscuits with your hands and flatten slightly. Bake about 12-14 minutes until set While baking, in a small bowl, combine the lemon juice with the confectioner's sugar to create the lemon glaze Once baked, remove biscuits from oven and cool for 5 minutes Transfer to cooling rack and drizzle with the glaze. Serve immediately Can also be chilled until ready to serve, reheat in a 250 degree F oven for 10 minutes

BLUEBERRY-LEMON BREAKFAST BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
• Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

LEMON AND SUGAR MINI BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the flour, granulated sugar, baking powder, salt and baking soda and whisk well to combine. Next, add the butter and lemon zest and combine the mixture with a fork until coarse crumbles are created. Add the buttermilk and mix until just combined. Make a disk with the dough and cover in plastic wrap. Chill for 15 minutes.
• Dust a cutting board with flour. Roll out the dough to about 3/4-inch thickness. Cut the biscuits with a 1 1/2-inch floured cookie cutter, juice glass or something similar. Reroll the remaining dough and continue making biscuits.
• Place the biscuits on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with the raw sugar. Bake until golden brown, about 15 minutes.