Lemon Crisps Recipes

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SESAME LEMON CRISPS



Sesame Lemon Crisps image

These delicate cookies are elegant and lovely for any holiday gathering. They also would be suitable for an afternoon tea. The lemon and sesame seeds make this cookie perfect for an international spread for a buffet. Impress your friends with these easy to make cookies!

Provided by CAMELLIA JEFFERY

Categories     Desserts     Cookies

Yield 5

Number Of Ingredients 7

½ cup butter
1 cup packed brown sugar
1 ½ teaspoons lemon zest
1 egg, beaten
½ cup sesame seeds, toasted
1 cup all-purpose flour
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
  • Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
  • Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
  • Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 65.9 g, Cholesterol 86 mg, Fat 26.8 g, Fiber 2.4 g, Protein 6.6 g, SaturatedFat 13 g, Sodium 183.6 mg, Sugar 42.9 g

QUICK LEMON CRISPS



Quick Lemon Crisps image

This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.

Provided by v monte

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 20m

Yield 72

Number Of Ingredients 7

2 cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
¾ cup shortening
1 cup white sugar
2 (3 ounce) packages instant lemon pudding mix
3 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
  • Bake for 8 to 10 minutes in the preheated oven.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 8 g, Cholesterol 7.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 52.4 mg, Sugar 2.8 g

LEMON CRISPS



Lemon Crisps image

Categories     Cookies     Mixer     Citrus     Egg     Dessert     Bake     Christmas     Lemon     Winter     Chill     Healthy     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 40 crisps

Number Of Ingredients 10

1 1/2 cups sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 small lemons
5 tablespoons butter, softened
1/2 cup sugar, plus additional for dusting
1 large egg, separated
1/2 teaspoon pure vanilla extract
2 sheets parchment paper

Steps:

  • Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.

CRISP LEMON COOKIES



Crisp Lemon Cookies image

These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4.5 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or white chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CRISP COOKIES



Lemon Crisp Cookies image

I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.

Provided by graciethebaker

Categories     Drop Cookies

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup softened butter
3/4 cup sugar
1 large egg
1 tablespoon lemon zest, finely grated
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
colored crystal sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter and sugar until fluffy.
  • Add egg, lemon zest, juice, vanilla and beat again.
  • In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
  • Add dry ingredients to wet in two batches, until just blended.
  • Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Sprinkle with colored sugar.
  • Bake for 10-12 minutes until edges are lightly browned.
  • Cool on cookie sheet for 1 minute then move to a cooling rack.

LEMON CRISP COOKIES



Lemon Crisp Cookies image

These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. -Julia Livingston, Frostproof, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 5

1 package lemon cake mix (regular size)
1 cup crisp rice cereal
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 189mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SWEET LEMON-THYME CRISPS



Sweet Lemon-Thyme Crisps image

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Freeze/Chill     Lemon     Thyme     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 logs; each log makes 60 crisps

Number Of Ingredients 11

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons finely chopped fresh lemon thyme or regular thyme leaves
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups granulated sugar
2 1/2 tablespoons finely grated fresh lemon zest
1 large egg
3 tablespoons fresh lemon juice
1 tablespoon finely grated peeled fresh gingerroot
confectioners' sugar for dusting

Steps:

  • Into a bowl sift together flour, baking soda, and salt and stir in thyme. In a large bowl with an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and gingerroot. Add flour mixture, beating until just combined.
  • Halve dough and on separate sheets of wax paper form each half into a 14- by 1 1/2-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper and foil, about 20 minutes, or until firm, and up to 3 weeks. If frozen solid, bring logs to cool room temperature for ease of slicing.
  • Preheat oven to 350° F.
  • Cut 1 log diagonally into 1/4-inch-thick ovals and halve each slice diagonally. Arrange cookies about 1 inch apart on ungreased baking sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Immediately transfer crisps with a spatula to racks to cool. Make more cookies with remaining log if desired. Dust cookies lightly with confectioners' sugar.

COCONUT LEMON CRISPS



Coconut Lemon Crisps image

We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. -Segarie Moodley, Longwood, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1/2 cup plus 6 tablespoons butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 large egg white, beaten
1/2 cup sweetened shredded coconut
FILLING:
1/3 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup water
1 large egg yolk, beaten
3 tablespoons butter, softened
2 tablespoons lemon juice

Steps:

  • Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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