dges and bottoms of the cookies are lightly browned, about 20
Place each shortbread cookie in cup of a
f the cookie crumbs, lemon curd, lemon zest and food coloring, if
ixer until combined. Blend in lemon zest, lemon extract, and vanilla.
Preheat oven to 325 degrees.
In a large bowl, cream butter and sugar with electric mixer.
Scrape sides of the bowl.
Add lemon juice, zest and flour and mix thoroughly on low speed.
Shape level tablespoons of dough into logs on ungreased cookie sheet.
Bake 15-20 minutes until cookie spreads and is very light brown in color.
Cookies may be dipped in soft lemon frosting or melted chocolate on one end.
Chill to set chocolate or frosting.
Beat in egg yolk and lemon zest.
Combine flour, salt
Combine flour, butter, cornstarch, powdered sugar, lemon juice and lemon zest.
Beat on low for 3 minutes ( scraping bowl often).
Divide dough into quarters and shape into an inch diameter rolls.( You can make these rolls larger-just adjust cooking time a bit).
Wrap each in plastic wrap and chill for 1 hour (minimum).
Preheat oven to 350\u00b0F.
Cut chilled dough into 1/4 inch slices and place on ungreased cookie sheet.
Bake for 9-12 minutes.
(Cookies will golden -- not brown.).
ell.
Add in the lemon zest and finely chopped rosemary
Preheat oven to 325\u00b0. Place cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/of pulses until dough is well blended and forms ball.
Shape dough in 1 1/2-inch balls; roll in additional sugar. Place about 2-inches apart on ungreased baking sheet; flatten slightly with bottom of glass dipped in sugar.
Bake 18 minutes or just until set and edges are slightly browned. Remove cookies to wire racks to cool completely.
Mix pudding and buttermilk.
Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies.
Refrigerate.
Blend in oil, eggs, lemon peel and lemon extract. Stir in flour
hubarb is tender. Cool. Add lemon juice to taste.
Preheat
Grease and line a 12x8 inch rimmed baking tray with parchment paper.
Combine cookie crumbs, apricots, cherries, coconut, condensed milk, butter and lemon zest. Press into prepared pan. Chill for 4 hours, or until firm.
Meanwhile, to make the lemon icing, combine powdered sugar and lemon juice and mix until smooth. Set aside.
Cut cookie bar into squares. Drizzle lemon icing over top. Sprinkle with extra coconut and serve.
sp scoop drop 12-15 cookies onto a sheet and then
powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with honey; do
Heat oven to 325\u00b0F Combine the butter, sugar, and salt in a mixer and beat until light and fluffy.
Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.
Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.
ith lemon juice until smooth.
Frost top of each shortbread cookie
While warm, drizzle lightly with Lemon Frost. Cool on racks.
owdered sugar and the grated lemon peel.
Now work in
combine flour, nuts, sugar and lemon peel. Using a pastry blender