Lemon Refrigerator Cookies Recipes

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LEMON ICEBOX COOKIES RECIPE



Lemon Icebox Cookies Recipe image

These lemon icebox cookies are bursting with lemon flavor. These refrigerator cookies need 1 to 2 hours of chilling time before baking.

Provided by Diana Rattray

Categories     Dessert

Time 27m

Number Of Ingredients 8

3 cups all-purpose flour
1/2 teaspoon baking soda
Dash of salt
1 1/2 cups granulated sugar ( divided )
3/4 cup butter (room temperature)
1 large egg
2 tablespoons lemon zest
1/4 cup fresh lemon juice

Steps:

  • Gather the ingredients.
  • In a medium bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly. Set aside.
  • In another medium mixing bowl with an electric mixer, or in the bowl of a standing mixer using the paddle attachment, cream the butter with 1 cup of the sugar on medium speed until light and fluffy.
  • Beat in the egg, lemon zest, and lemon juice.
  • Gradually blend the flour mixture into the creamed butter and egg mixture.
  • Shape the dough into 2 logs about 2-inches wide and 7-inches long. Wrap the rolls in waxed paper or plastic wrap. Refrigerate the dough until firm, 1 to 2 hours.
  • Position racks in the upper and lower third of the oven and heat to 375 F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
  • Unwrap the cookie dough and cut it into uniform slices about 1/4-inch thick.
  • Sprinkle the slices lightly with the remaining 1/2 cup sugar and place them on the prepared baking sheets about 1 1/2-inches apart.
  • Bake until lightly browned around the edges, about 12 minutes, rotating the racks in the oven half way through baking. Cool the cookies on a rack before serving.

Nutrition Facts : Calories 64 kcal, Carbohydrate 10 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 5 g, Fat 2 g, ServingSize 5 dozen (60 servings), UnsaturatedFat 0 g

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

Tart icebox cookies make an easy and satisfying dessert or snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 8

2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

Steps:

  • In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

These delicious lemon cookies provide a wonderful addition to your dessert table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h15m

Yield 72

Number Of Ingredients 9

3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice

Steps:

  • In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
  • Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
  • Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
  • Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg

EASY REFRIGERATOR LEMON COOKIES



Easy Refrigerator Lemon Cookies image

This is my adopted recipe as of Feb 2005. I made these today and found very good. A very delicate cookie. I didn't leave enough room between the cookies in the first batch and they ran into each other when baking. They still taste good. The original poster describes below where she got the recipe. The Lemon Lovers Cookbook The Chicago Sun-Times Peg Bailey has a passion for lemons. Having lived all over the world, Bailey is able to cull the best national dishes from places such as Greece, Malta, England, and her home in Virginia for The Lemon Lovers Cookbook. The recipes are never overly complicated, and most are ideal for weekday cooking. Exotic fare such as Aegean shrimp and caviar mousse exist peacefully with all-American staples such as carrot cake and lemon bars. Easy Refrigerator Lemon Cookies These cookies are great in the summer with a bowl of fresh fruit. Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.

Provided by Dorel

Categories     Dessert

Time 55m

Yield 60 cookies

Number Of Ingredients 6

1 large lemon, zest of
1 cup granulated sugar
1 cup butter, chilled and cut into pieces (2 sticks)
2 1/3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
  • Add the butter.
  • Process until fluffy.
  • Scrape down the bowl.
  • Add the flour, baking soda and salt. Process briefly until mixed.
  • Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
  • Refrigerate until firm.
  • Preheat the oven to 350°.
  • Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
  • Do not overbake.

Nutrition Facts : Calories 59.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 42.1, Carbohydrate 7.5, Fiber 0.1, Sugar 3.4, Protein 0.5

LEMON REFRIGERATOR COOKIES



Lemon Refrigerator Cookies image

Make and share this Lemon Refrigerator Cookies recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 3h15m

Yield 48 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemons, zest
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Whip butter in large bowl until smooth.
  • Add sugar and mix well.
  • Add egg, lemon juice and zest; beat well.
  • Combine and sift dry ingredients and gradually add into butter mixture.
  • Mix well after each addition.
  • Shape dough into 2 logs, (1 and 1/2" x 6").
  • Wrap each in plastic wrap.
  • Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
  • Cut logs into 1/4-inch-thick slices.
  • Place on greased cookie sheets.
  • Bake about 15 minutes or until edges are light brown.
  • Transfer to wire rack to cool.

Nutrition Facts : Calories 53.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 32.1, Carbohydrate 8.2, Fiber 0.1, Sugar 4.2, Protein 0.7

NO-BAKE LEMON ICEBOX PIE



No-Bake Lemon Icebox Pie image

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

Steps:

  • In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
  • In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
  • Serve with whipped cream if desired.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

This recipe is really an old fashioned kind of cookie. It's really easy to prepare and you can even freeze the dough for a month or two before baking. The cookies also freeze well after baking. I usually sub Splenda sugar and brown sugar for the regular and they come out a little on the dry side but still very good. I used the zest of a whole lemon and the juice from a big lemon -- nice and lemony. You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough. Perfect for summer or for a Christmas cookie tray.

Provided by Lvs2Cook

Categories     Dessert

Time 22m

Yield 6 dozen cookies

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Beat butter and both sugars with an electric mixer until fluffy.
  • Add eggs, one at a time, and beat well after each addition.
  • Add grated peel and lemon juice and bleat until well blended.
  • Add flour, baking soda and salt to butter mixture, beating until just blended.
  • Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
  • Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
  • Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
  • Bake at 350º for 12 to 14 minutes until edges are lightly browned.
  • Remove to wire racks to cool.
  • Store in an airtight container or freeze.

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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