ell.
Add in the lemon zest and finely chopped rosemary
Preheat oven to 325\u00b0.
Butter baking sheets.
Cream butter and sugar.
Add lemon, flour and oats.
Mix until oats are well blended.
Place dough formed into balls onto baking sheet. Flatten with fork.
Bake 13 to 15 minutes or until light brown. Yields 38 (1 1/2-inch) cookies.
Blend in oil, eggs, lemon peel and lemon extract. Stir in flour
Cream butter and sugar.
Beat in lemon rind and juice,.
Combine flour salt, baking soda, and ginger.
add to creamed mixture.
Cover and refrigerate until firm.
Shape dough into cylinder 1 3/4 inch in diameter.
Wrap in plastic and chill until very firm or freeze.
Cut into very thin 1/8\" or less.
Place on greased baking sheets.
If desired sprinkle with topping.
Bake 375 for 6-8 min until very lightly browned.
Let cool for 5 min before removing from pan.
Preheat oven to 350 degrees.
Beat butter and sugar until fluffy.
Add egg, lemon zest, juice, vanilla and beat again.
In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
Add dry ingredients to wet in two batches, until just blended.
Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
Sprinkle with colored sugar.
Bake for 10-12 minutes until edges are lightly browned.
Cool on cookie sheet for 1 minute then move to a cooling rack.
rgarine, oil, granulated sugar and lemon peel, if using, until light
Whip the cream and sugar together until soft peaks form.
Stir in the wine, most of the lemon zest and the juice.
Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.
While warm, drizzle lightly with Lemon Frost. Cool on racks.
ntil encorporated, then add ricotta, lemon juice and zest until well
dges and bottoms of the cookies are lightly browned, about 20
reamy.
Beat in egg, lemon extract and vanilla until fluffy
he honey with the lemon zest and lemon juice for about 5
FOR COOKIES: Preheat oven to 350 degrees.<
ood processor , process the sugar, lemon zest and lavender until the
br>Beat in vanilla and lemon juice.
In another bowl
Add to cake mix, eggs, shortening and water.
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
ifted dry ingredients alternately with lemon juice to creamed mixture.
heets with parchment paper.
COOKIES: Cream together the butter and
n prepared cookie sheet. (The cookies will have more of a
nd fluffy.
Beat in lemon peel and food coloring.