Lemon Nut Star Cookies Recipes

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LEMON STARS



Lemon Stars image

These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 dozen.

Number Of Ingredients 16

1/2 cup butter-flavored shortening
1 cup sugar
1 large egg, room temperature
1-1/2 teaspoons lemon extract
1/2 cup sour cream
1 teaspoon grated lemon zest
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
6 tablespoons butter, softened
3/4 teaspoon lemon extract
3 drops yellow food coloring, optional
3 to 4 tablespoons 2% milk
Yellow colored sugar, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

Lemon Shortbread Cookies Recipe creates the most amazing melt in your mouth buttery sweet cookie with a luscious lemon flavor. These cookies are perfect for everything from Holidays to special occasions or just simply as a treat for lemon lovers.

Provided by Heather

Categories     Dessert

Time 40m

Number Of Ingredients 8

2 lg lemons zested
3/4 lb unsalted butter (*room temperature )
1 cup granulated sugar
1 tsp lemon extract
3 1/2 cups all-purpose flour (*see notes above one how to measure)
1/4 tsp salt
1 lg lemon zested
1/4 cup Sparkling Sugar

Steps:

  • Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
  • Mix granulated sugar with butter just until combined and then mix in lemon extract.
  • Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins.
  • Place dough on lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 mins.
  • Preheat oven to 350℉. Zest 3rd lemon and mix with sparkling sugar.
  • Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
  • Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
  • Bake for 20-25 mins or until corners turn a light golden brown, making sure to turn cookie trays halfway through baking. Let cookies cool on cookie sheets.

Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 6 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

LEMON NUT COOKIES



Lemon Nut Cookies image

Good cookies that are good for you.

Provided by C. Wayne

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 9

½ cup margarine
½ cup white sugar
1 egg, separated
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
1 ¼ cups sifted all-purpose flour
½ cup chopped walnuts

Steps:

  • Cream margarine with sugar. Add egg yolk (reserve egg white), lemon juice and grated lemon and orange peels and beat. Add flour and mix well. Chill for one hour.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Dip a teaspoonful of dough into slightly beaten egg white and then into nuts. Place nut side up, 2 inches apart on lightly-oiled cookie sheet. Bake for 20-25 minutes or until lightly browned. Transfer to cooling rack immediately.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 19.5 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 93.9 mg, Sugar 8.7 g

LEMON NUT COOKIES



Lemon Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield about 36 cookies

Number Of Ingredients 9

1 1/4 cups pine nuts, toasted
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar, plus 1 cup for rolling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, plus 2 teaspoons
1 teaspoon vanilla extract

Steps:

  • In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
  • Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
  • In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
  • Preheat the oven to 350 degrees F.
  • Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
  • While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.

LEMON COOKIES FROM SCRATCH



Lemon Cookies from Scratch image

This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.

Provided by mushdg02

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 20

Number Of Ingredients 10

1 cup white sugar
½ cup butter, softened
2 tablespoons fresh lemon zest
2 eggs
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup powdered sugar

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.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g

LEMON NUT STAR COOKIES



Lemon Nut Star Cookies image

Family and friends will say "Hooray!" when they see these star-spangled cookies from our Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

1 cup butter, softened
2 cups confectioners' sugar
2 large eggs
2 tablespoons lemon juice
4 teaspoons half-and-half cream
2 teaspoons grated lemon zest
3-1/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
GLAZE:
2 cups confectioners' sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
Red and blue food coloring

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon zest. , Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion white. Spread over cookies; let stand overnight for glaze to harden.

Nutrition Facts : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON NUT STAR COOKIES



LEMON NUT STAR COOKIES image

Categories     Phyllo/Puff Pastry Dough

Yield 5.5 dozen

Number Of Ingredients 15

1 cup butter, softened
2 cups Domino® or C&H® Pure Cane Powdered Sugar
2 eggs
2 tablespoons lemon juice
4 teaspoons half-and-half cream
2 teaspoons grated lemon peel
3-1/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
GLAZE:
2 cups Domino® or C&H® Pure Cane Powdered Sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
Red and blue food coloring

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden.

LEMON NUT REFRIGERATOR COOKIES



Lemon Nut Refrigerator Cookies image

This is a really old recipe that I found in my late MIL's recipe box, which I "inherited." They are surprisingly simple, and very tender and just a lovely cookie to serve anytime.

Provided by FLUFFSTER

Categories     Dessert

Time 19m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup shortening
1/2 cup light brown sugar
1/2 cup sugar
2 tablespoons lemon juice
1 egg
2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon lemon rind
1/2 cup pecans (can use almonds)

Steps:

  • Mix in order given.
  • Chill.
  • Bake in 400 degree oven for about 9 minutes.
  • Note: I don't know how many cookies this recipe makes. If you know, please submit. I am guessing 2 dozen.
  • Note: Cooking time does not include chill time.

Nutrition Facts : Calories 165.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 8.8, Sodium 115, Carbohydrate 17.1, Fiber 0.5, Sugar 8.8, Protein 1.6

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  • Vegan Lemon Poppyseed Cookies. Fans of lemon poppyseed muffins will love these cookies that have a similar flavor, but in a light, crispy-edged treat. For even more lemon flavor, use lemon vegan yogurt, but plain or vanilla works as well.
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  • Giant Ginger Lemon Cookies. These saucer-like cookies spread significantly during baking, so follow the directions to avoid a mess in your oven. They have a nice, slightly spicy ginger and lemon flavor, as well as a chewy texture due to plenty of lemon zest, candied ginger, and of course, butter.
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