Lemon Straws Recipes

SOUTHERN LEMON STRAWS

Steps:

• 1. Blend together butter and cream cheese; add sugar and cream thoroughly until fluffy.
• 2. Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended.
• 3. Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes.
• 4. Force 2-inch ribbon strips through cookie press onto ungreased baking sheets and bake at 375 degrees F for 8 to 10 minutes or until lightly browned.
• 5. We have dusted these with Powdered sugar.. Also, with crushed lemon drops.. The finer they are crushed,the better they are!!!

LEMON PEPPER CHEESE STRAWS

Steps:

• Lightly flour a clean, flat surface and roll the sheet of puff pastry to an 1/8th of an inch in thickness. Try to keep it approximately the shape of a rectangle for smoother edges.
• Sprinkle the cheese, lemon zest, ground pepper, and salt evenly over the long top half. Fold the bottom half over, gently pressing the two sides together to seal. Use a very sharp knife to cut 1/2-3/4 inch wide strips.
• Handling one strip at a time, take one end in each hand and carefully twist them in opposite directions to form a tight spiral. Place them on a parchment paper-lined baking sheet, pressing the ends down firmly to discourage them from uncurling. Repeat with the remaining dough, placing the twists about 1 inch apart. Move the entire batch into the freezer and let rest for 30 minutes before baking.
• Once the straws are nearly done chilling, begin preheating your oven to 425 degrees F.
• Move the frozen baking sheet immediately into the oven and bake until the straws are golden brown all over(13-16 minutes). Transfer to wire racks and let cool completely before eating.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.