Lemonrefrigeratorcookies Recipes

LEMON REFRIGERATOR COOKIES WITH PECANS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Combine flour and cornstarch in a small bowl, set aside.
• 3. In a mixer bowl combine softened butter and powdered sugar. Mix until light and fluffy.
• 4. Beat in lemon zest. Then slowly add flour and cornstarch mixture, mix well.
• 5. Cover bowl with wrap and refrigerate the dough about an hour or until easy to handle.
• 6. Shape the dough into logs about 2 inches in diameter, depending on the size you like and the occasion.
• 7. Roll the log into the finely chopped pecans, pressing gently as you roll.
• 8. Wrap in cellophane and refrigerate 2-3 hours more or until firm.
• 9. Unwrap dough and slice into 1/4 inch slices. Place on ungreased cookie sheets.
• 10. Bake at 375 degrees for 10 min. on an ungreased cookie sheet or until edges are lightly brown.
• 11. Cool 1 minute before moving to cookie platter.

EASY REFRIGERATOR LEMON COOKIES

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.

LEMON REFRIGERATOR COOKIES

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.

LEMON ICEBOX COOKIES

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.

LEMON ICEBOX COOKIES

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.