Lemon Lime Cookie Crisps Recipes

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

LEMON-LIME COOKIE CRISPS

Steps:

• Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
• Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
• Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
• Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
• Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.

LEMON CRISP COOKIES

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 AND LIME COOKIE CRISPS

Steps:

• Cream together the butter and the sugar.
• Add the egg, one tablespoon of the lemon juice, one tablespoon of the lime juice, the lemon zest, 1 tablespoon of lime zest, and vanilla. Mix together.
• Add the baking powder, baking soda, salt, and flour. Combine until all ingredients are well mixed.
• Using a small ice cream scoop, place equal amounts evenly spaced on a baking sheet that has been lined with a Silpat pad or parchment paper. The dough is quite wet and sticky, so a spring-form ice cream scoop is highly recommended.
• Bake at 350 degrees for 15 minutes.
• Allow to cool on the baking sheets for five minutes before transferring to a wire cooling rack.
• Once completely cooled, prepare the icing by whisking together 1 1/2 cups of confectioners' sugar with 1 tablespoon each of lemon juice and lime juice.
• Depending on the consistency of the prepared icing, you might need to add a little more juice or sugar to obtain a silky smooth icing.
• Drizzle the icing onto the cooled cookies. Sprinkle the remaining lime zest over top before icing hardens.
• Allow the icing to completely set and harden before packaging or storing the cookies.

LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt butter or margarine over low heat.
• Stir together all ingredients, including butter or margarine, and mix well.
• Shape dough into 1-inch balls and place them about 2 inches apart on ungreased cookie sheets. Press flat with thumb.
• Bake for 9 minutes or until edges are golden. Cool on cookie sheets one minute. Remove to wire racks to cool.

KEY LIME CRISPS COOKIES

Steps:

• Preheat oven to 350.
• Cream 1 butter and full pouch of key lime filling mix.
• Add 2 eggs and stir until blended.
• Add flour, baking soda and salt and full pouch of complete crust.
• Add Hersheys white chips/macadamia mix and lime zest.
• Using a cookie scoop, form into tbs. balls.
• Roll dough in white sugar.
• place dough 2 inches apart on ungreased baking sheet.
• Bake 18 minutes.
• Makes about 40 3' cookies.

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.

LEMON AND LIME COOKIE CRISPS

Steps:

• Preheat the oven to 350 °F and line a baking sheet with parchment paper.
• In a large baking bowl, mix ½ a cup of butter and ¾ cup of sugar.
• Add one egg, one tablespoon of lemon juice, one tablespoon of lime juice, 1 tablespoon of lemon zest, 1 tablespoon of lime zest, and vanilla to the creamed butter and sugar. Mix well.
• Add ½ a teaspoon of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt and 1¼ cups of flour. Stir with a wooden spoon until all the ingredients are fully combined.
• Using a small cookie scoop, spoon dough balls onto the baking sheet.
• Bake for 15 minutes.
• Leave the cookies to cool on the baking sheet for about 10 minutes before transferring to wire racks to cool completely.
• Whisk 1½ cups of confectioners' sugar with 1 tablespoon each of lemon and lime juice. Depending on the consistency of the prepared icing, you might need to add a little more juice or sugar to obtain a smooth icing.
• Drizzle a little icing onto each of the cooled cookies and sprinkle the remaining lime zest onto the icing.
• Enjoy these cookies once the icing has hardened. Store in an airtight container.

LEMON - LIME COOKIE CRISPS

Steps:

• 1. Preheat oven to 350. Place parchment paper on 2 cookie sheets
• 2. Using an electric mixer, cream butter and sugar in medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with spoon. Fold in vanilla
• 3. Fold in the zest.
• 4. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full flatten out cookies with back of spoon so cookies look almost translucent.
• 5. Bake until edges start to brown, about 4 or 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields four cookies per serving..For a nutty flavored cookie, skip the zest and add almond extract.
• 6. only makes 10 cookies..I usually double the recipe.