Lemonlacecookies Recipes

LACE LEMON COOKIES

Steps:

• In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed. Remove the dough from the bowl and divide it into 2 balls. Wrap them in plastic wrap and refrigerate for at least 1 hour. (At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months.)
• Preheat the oven to 375 degrees F.
• On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness. Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet. Bake until the edges are golden brown, about 8 to 10 minutes. Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough, making sure to cool down the baking sheets between batches.
• To decorate:
• Cut the fondant into 4equal pieces. Lightly dust a clean, dry, flat surface with cornstarch. Working in bathes, roll out each piece to 1/4-inch thickness. Using the round and square cutters cut out enough fondant to equal the number of round and square cookies. Using small flower cutters cut out flower shapes from each piece of fondant. Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies.

LEMON LACE COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease two baking trays or line with Teflon sheets.
• Combine the flour, salt and nuts in a bowl.
• Place the brown sugar, corn syrup and butter in a heavy-based saucepan, and bring to a boil.
• Remove from heat and stir in the flour mixture, along with the lemon zest and juice.
• Drop 1/2 teaspoonfuls of the batter, about 2 inches apart, onto the baking trays.
• Bake 1 tray at a time for about 8 to 10 minutes, just until they are lightly browned at the edges.
• Allow to cool slightly before transferring to a rack.
• Store in an airtight container.

LACY LEMON TUILES

Steps:

• Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
• Refrigerate the batter for a few hours.
• When you are ready to bake the tuiles-.
• Preheat oven to 400*F.
• Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
• Repeat until sheet has 6 cookies on it.
• Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
• Remove from oven and let rest for just 1 minute.
• Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
• Repeat with second tray.
• Best to serve that day.