ith sugar until light and lemon colored.
Add the softened
For the cookies: Adjust oven racks to
Beat eggs.
Add sugar gradually.
Add margarine.
Alternate dry ingredients with milk.
Add lemon extract.
Drop by teaspoons on a greased cookie sheet.
Bake at 375\u00b0 for 15 minutes.
Soften lemon ice slightly.
Beat in lemon rind and Strega liqueur.
Chill.
Cut lemons in half.
Discard seeds.
With a melon baller, cut scoops or balls from melons and replace them in the melons.
Top with generous portions of lemon ice.
Thoroughly mix crushed lemon cookies and butter together in a
nilla, baking powder, salt, lemon oil, and lemon powder, beating on medium
br>Add the vanilla and lemon peel and rub everything together
Preheat oven to 350\u00b0F.
Sift together the dry ingredients.
Add sugar and mix well.
Add remaining ingredients and mix well to combine.
Form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
Place on cookie sheet and bake till golden brown (apporximately 7-8 min).
Frosting: Add milk and extract to the confectioners sugar and mix well.
You do not want a watery consistency nor a ...
ggs, sugar, oil, milk and lemon rind on medium speed for
or cookies, cream together sugar and shortening.
Add eggs and lemon
ell. Add egg, oil and lemon peel; mix well.
Lightly
o cream and then add lemon juice. Add almond extract (the
milk, vanilla and 1 teaspoon lemon extract.
Mix until well
ixture. Add milk, egg and lemon extract, mixing just until blended
In a large bowl, cream butter and confectioners' sugar until light and fluffy.
Beat in the lemon juice, peel, and vanilla.
Gradually add flour and mix well.
Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
Coat the bottom of a glass with cooking spray and dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
Bake at 325 for 11 to 13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Put all ingredients into a blender and process until smooth.
Shape into cookies and place on mesh dehydrator sheets.
Dehydrate at 105 -115F for 8-10 hours, or until outside is dry and the cookie is chewy.
NOTE: If you're not using a high-speed blender, blend the cashews first before adding the other ingredients. \"Finely grind them\".
s smooth. As soon as cookies are removed from the oven
rost with white frosting.
Italian White Frosting: Beat egg whites
mixing bowl, combine sugar, lemon peel, vanilla and salt. Add
br>The tops of the cookies will not brown, but the