Lemon Butter Cookies Recipes

LEMON-BUTTER SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

LEMON BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

LEMON BUTTER COOKIES

Steps:

• Heat the oven to 350 F.
• Line a baking sheet with parchment paper or grease the pan lightly.
• In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
• In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
• Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
• Gradually stir the flour mixture into the first mixture until well blended.
• Fold in the chopped walnuts.
• With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
• Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
• Remove the cookies from the baking sheet to a rack and let them cool.
• Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.

LEMON BUTTER COOKIES

Steps:

• Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners' sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not over-beat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
• Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
• Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.
• Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.

LEMON BUTTER COOKIES

Steps:

• 1. in a mixing bowl, cream the butter with the back of a fork until it is smooth, about five minutes. Add the lemon zest and continue to blend until well mixed. Add the granulated sugar and mix until smooth, about two minutes longer. Add the egg and beat vigorously until lemony yellow batter forms, another five minutes.
• 2. Split the vanilla bean in half lengthwise. Using the tip of a sharp knife, scrape the tiny vanilla seeds into the batter and then stir to distribute evenly.
• 3. Slowly stir in 2 cups of the flour, and mix until the dough pulls away from the sides of the bowl, and a ball forms. Remove the dough from the bowl, flatten into a small disk, and wrap in plastic or foil wrap. Chill for 15 minutes.
• 4. Preheat the oven to 375°.
• 5. Generously flour a work surface and a rolling pin with part of the remaining 1/4 cup flour. Roll out the dough into a 1/4 inch thick sheet. Using a 2 inch round cookie cutter, cut out the cookies and transfer them to an ungreased baking sheet, about 3/4 inch apart. Gather up the scraps, apply more flour to work surface and rolling pin, and roll them out. Continue to cut out cookies until no dough remains.
• 6. Bake the cookies until Golden Brown edges appear around each cookie, 7 to 8 minutes. Remove from the oven and transfer to a wire rack. Let cool completely, about 30 minutes, then lightly dust with powdered sugar. Store in an airtight container at room temperature for up to one week. Makes about three dozen cookies.

LEMON & ROSEMARY BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.

LEMON BUTTER COOKIES

Steps:

• Using electric mixer, beat butter in large bowl until light. Beat in sugar and lemon peel. Add egg, 1 teaspoon vanilla extract and salt. Beat mixture until well blended. Add flour, 1 cup at a time, beating just until blended after each addition. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and refrigerate until firm, about 30 minutes.
• Preheat oven to 375°F. Roll out 1 dough disk on well-floured surface to 1/4-inch thickness. Cut out cookies using 2 1/2- to 2 3/4-inch heart-shaped cookie cutter. Gather scraps, reroll and cut out additional cookies. Transfer cookies to 2 ungreased baking sheets, spacing 1/2 inch apart. Bake cookies until golden brown around edges, about 8 minutes. Transfer cookies to rack; cool 30 minutes. Sift powdered sugar over cookies. Repeat with remaining dough disk. (Can be made 1 day ahead. Store airtight at room temperature.)

LEMON-LIME BUTTER COOKIES

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.