Lemon Blossom Cookies Recipes

LEMON BLOSSOMS

Steps:

• Preheat oven to 350 degrees. (325 for dark, non-stick pan)
• Spray mini muffin tins.
• With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
• Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
• Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
• For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
• While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
• Using a spoon, drizzle more glaze over blossoms, if desired.
• Let set for 1-2 hours. Store in airtight container.
• This recipe works great if you want to make them a day ahead too!
• Makes 4 dozen

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON BLOSSOMS (PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
• Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
• Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
• With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
• Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350*
• 2. In large mixer bowl, beat butter and sugar until fluffy. Add ReaLemon juice; beat well. Gradually add flour, mix well. CHILL 2 hrs.
• 3. Shape into 1" balls. Place 1" apart on greased baking sheets. Press thumb in center of each ball, fill with jam.
• 4. Bake 14 to 16 minutes or until lightly browned. Makes 6 dozen! Tip: Put bowl of cookie dough back in fridge between baking batches, if dough gets to room temperature, the cookies spread too much.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350 degree
• 2. In a large mixing bowl, beat margarine or butter and sugar until fluffy. Add lemon juice; beat well. Gradually add flour; mix well. Chill 2 hours.
• 3. Shape into 1 - in balls; roll in nuts if desired. Place 1 inch apart on greased baking sheet. Press thumb in center of each ball; fill with preserves.
• 4. Bake 14 to 16 minutes or until lightly browned.

LEMON BLOSSOM COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and zest until blended.
• Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
• Refrigerate 1 hour or until firm.

LEMON KISS COOKIES

Steps:

• Pre-heat the oven to 375°F. In a large bowl, use an electric mixer to combine the butter, sugar, lemon extract and lemon zest until light and fluffy. Add the flour and almonds, and beat at low speed until well blended.
• Cover and refrigerate the dough at least one hour before handling. Shape a scant tablespoon of dough around each candy kiss, covering completely. Roll in your hands to form a ball. Place on cookie sheets, leaving a couple of inches between each cookie.
• Bake 13 to 15 minutes or until the bottom edges are light golden brown. Remove from the oven and cool for a couple of minutes, then remove from the cookie sheet to a cooling rack and cool completely.
• Heat the chocolate chips in a microwave in a small pyrex bowl until melted and smooth. Spoon into a small zip top baggie and snip off a tiny corner of the bag. Drizzle chocolate over each cookie. Let sit at room temperature to set the chocolate (or refrigerate to speed up the process).

LEMON-GINGER BLOSSOM COOKIES

Steps:

• Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, lemon zest and vanilla; continue beating until well mixed. Add flour, baking powder, ginger, and salt. Beat until well mixed. Cover; refrigerate 1 hour or until firm.
• Heat oven to 375°F.
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3/4-inch heart-shaped cookie cutter. For each cookie, arrange four hearts with points together on ungreased cookie sheet. (Points and sides should overlap slightly.) Bake 5-6 minutes or until set. Cool completely.
• Combine powdered sugar, lemon juice and red food color in small bowl; mix well. Stir in water, 1 teaspoon at a time, until desired glazing consistency. Spread about 1/4 to 1/2 teaspoon glaze on each cooled cookie. Dot yellow food color in center of each cookie with toothpick, if desired.

GLAZED LEMON COOKIES

Steps:

• In a large bowl, combine butter and sugar. Mix well with an electric mixer until creamy and combined. Add in lemon juice and mix again.
• In a separate bowl, stir together (with a spoon) the dry ingredients: flour, baking powder, baking soda, and salt. Add this flour mixture to the butter mixture and beat with an electric mixer until well incorporated and a dough forms. Cover or wrap the dough and refrigerate for an hour.
• Roll out dough to a 1/4-inch thickness on a floured surface. Cut with a small circle cutter (I used 1.5-inch). Place cookies on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.

LEMON BLOSSOM COOKIES

Steps:

• Grease cookies sheets. Cream butter and sugar. Add juice, beat well. Gradually add flour. Mix well, and chill for 2 hours. Preheat oven to 350℉ (180℃). Shape dough into 1¼ inch balls, roll in nuts. Place one inch apart on cookie sheets. Press thumb in center of each ball, fill with preserves or pecans. Bake for 14 to 16 minutes, or until lightly browned.