Lemon Lime Cookie Crisps 2 Pts Recipes

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 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 - 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.

QUICK LEMON CRISPS

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.

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 CRISP COOKIES

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.

LEMON LIME COOKIES

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.

LEMON CRISP COOKIES

Steps:

• 1. Heat oven to 375 F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place two inches apart on ungreased cookie sheets. Place sugar in shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness. Bake at 375 F for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. In small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over cookies.