Lemon Butter Cookies Recipe 445

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 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:

• 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 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 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 COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

SOFT AND CHEWY LEMON COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
• Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
• Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

FROSTED LEMON COOKIES

Steps:

• Heat oven to 400°F.
• Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
• Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned.
• Combine all glaze ingredients in bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon zest, if desired.

LEMON BUTTERCUPS

Steps:

• In a mixer fitted with a paddle, mix the flour and salt in a large bowl. Add the butter and mix the ingredients together into a sandy, crumbly mixture. In a bowl, combine the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight.
• In a mixing bowl with a whisk attachment, cream the cream cheese. Add the egg, powdered sugar, vanilla and lemon zest.
• On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife, cut into 3-inch squares. Place a teaspoon of cream cheese filling in the center of each square. Lift up 1 square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals. The cookie will look like an opening flower. Place the cookie in a cup of a mini muffin pan. Repeat with the remaining squares and refrigerate for 30 minutes.
• Preheat the oven to 375°. Bake the lemon buttercups until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.

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.)