Lemon Dream Cookies Recipes

THESE LEMON COOKIES FROM TOP CHEF'S GAIL SIMMONS ARE A CITRUS DREAM

Steps:

• Preheat oven to 300˚F
• For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes
• Add oil, lemon juice and lemon zest and beat to evenly combine
• In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed
• Dough should be airy and not stick to the sides of the bowl
• Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet
• Bake until cookies show cracks in their surface, about 20 minutes
• Let cool completely on baking sheet
• Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth
• Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest
• Cookies can be stored in an airtight container for up to 5 days

LEMON FILLED DREAMS..COOKIES

Steps:

• in bowl, cream butter and powdered sugar.then add vanilla.mix well.
• gradually add flour, mix well to combine --
• cover and refrigerate 30 minutes --
• roll into 1" balls.
• Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie --
• bake at 350* for 12-14 minutes or lightly browned --
• remove to rack to cool completely.
• to prepare FILLING:.
• combine sugar, cornstarch, lemon zest and salt in saucepan --
• stir in beaten egg, lemon juice and butter till smooth.
• cook over medium heat till thickened.
• reduce heat, cook and stir 2 minutes.
• cool.
• spoon 1/2 tsp of filling into each cookie.
• dust with powdered sugar.

LEMON DREAM BARS

Steps:

• 1. Cut butter into the flour and the 4 tbs.sugar until fine. Press firmly into ungreased metal pan 9x13. Bake at 350 for 15-20 min. until set but not brown. Combine in mixing bowl the 4 beaten eggs,the brown sugar,coconut, nuts, salt, baking powder, and vanilla-mix well. Spread on partially baked dough. Bake at 350 25 to 30 min. Frost immediately. Cool
• 2. Lemon Frosting Combine the lemon rind, lemon juice and powdered sugar-mix until smooth.

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.

LEMON DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees).
• In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
• In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
• To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.

LEMON DREAM COOKIES

Steps:

• 1. In a large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. Shape dough into 36 (1-1/4 inch) balls. Press each ball in bottom and up sides of greased mini muffin cup.
• 2. Bake at 375 degrees for 12 to 15 minutes. Cool completely in pan, about 30 minutes. Remove cookie cups from pan. Fill each with about 1-1/2 tsp. lemon curd.
• 3. In small bowl, mix frosting and whipped topping well. Spoon 1 rounded tsp. frosting mixture on top of each filled cookie cup. Top with lemon peel and almonds.
• 4. Store covered in refrigerator. If you only have one 12 cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the pan completely before refilling it with dough.