Sensational Citrus Cinnamon Cookies Recipes

CINNAMON LEMON COOKIES

Steps:

• Beat butter and 1 cup sugar with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the butter until completely blended. Add flour, cinnamon, baking powder, lemon zest, and salt; continue mixing until flour is just incorporated. Cover bowl with plastic wrap; refrigerate until firm, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1/2 cup sugar and cinnamon together in a bowl; spread onto a flat surface.
• Divide dough into about 60 small balls. Roll balls in cinnamon-sugar mixture to coat. Arrange onto baking sheets.
• Bake in preheated oven until edges are lightly browned, about 10 minutes.

CORNMEAL CITRUS COOKIES

Steps:

• In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
• Add egg yolk and mix until well blended.
• add egg and vanilla.
• Beat well.
• Reduce speed to low and beat in cornmeal and flour until just combined.
• Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
• To bake, position rack in upper third of oven and another rack in lower third.
• Preheat oven to 375 degrees.
• Remove one disk of dough from fridge and cut in half.
• Return unused portion to fridge.
• EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
• Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
• Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
• 8 inch thickness.
• OR-- Lightly flour work surface.
• Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
• sprinkle surface lightly with flour as needed.
• Cut dough into desired shapes.
• Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
• Get as many dough shapes out of each sheet because dough should*only be rolled twice.
• *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
• Bake 2 sheets at a time, until cookies are evenly golden brown.
• ,6 to 8 minutes.
• Rotate sheets halfway through baking for even browning.
• Using thin-bladed spatula, immediately transfer to cooling racks.
• Decorate if desired.

CINNAMON COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

CINNAMON LEMON COOKIES

Steps:

• Cream butter and sugar. Beat in egg and vanilla. In a seperate bowl, combine flour, cinnamon, baking powder, lemon zest and salt. Mix into the butter/sugar mixture. Blend well. Cover and refrigerate 2 hours or until firm. Shape dough into small balls, about 3/4 inch diameter. Roll in the cinnamon sugar mixture to coat. Set cookies about 1 inch apart on lightly greased cookie sheets. Bake at 350 degrees for 10 minutes or until edges are lightly browned. Cool slightly on pans, then transfer to rack to cool completely.