50\u00b0.
Mix the lemon rind and juice with the
ugar, salt, orange juice concentrate, lemon juice and peel.
Refrigerate
utter thoroughly.
Beat egg, lemon rind and vanilla into creamed
Set oven to 350\u00b0.
In a mixing bowl; cream butter, sugar and egg until blended.
Add lemon juice and zest.
Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
Cover, and refrigerate the dough for 2 hours or overnight.
Roll into 1-inch balls.
Place on ungreased baking sheets.
Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.
gg white, flour, nuts and Lemon Cheese Filling. With mixer, beat
ugar, salt, orange juice concentrate, lemon juice and peel.
Refrigerate
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Take the cookie dough; slice on the little lines of dough so you will know where to cut them.
Use bears and Christmas tree cutters.
Put them in the oven.
They show on cookie dough how long to cook.
Eat them!
n sugar, salt, orange juice, lemon juice and peel.
Refrigerate
Line a 12 cup bowl with 2 pieces of waxed paper, one on top of other crosswise.
Set bowl aside.
In a large bowl, sprinkle gelatin over cold water.
Let stand 5 minutes.
Add boiling water, stir until dissolved.
Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
Refrigerate 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
crushed loose tea leaves, and lemon peel on medium speed until
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Preheat oven to 350\u00b0F. Line 2 baking sheets with parchment. Using an electric mixer, beat butter, powdered sugar, zest and juice in a bowl until light and creamy. Add flour and cornstarch; stir to combine.
Place mixture into a piping bag fitted with 1/2-inch fluted nozzle; pipe 40 rounds onto prepared trays, leaving room for spreading. Bake for 10 minutes or until golden. Cool on trays (cookies will firm).
Spread lemon curd over base of half the cookies. Sandwich with remaining cookies. Dust with extra powdered sugar to serve.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
ixer until smooth. Beat in lemon peel and vanilla.
In
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Heat oven to 400\u00b0.
Beat eggs with a fork until blended.
Stir in oil, vanilla and lemon rind.
Blend in sugar until mixture thickens.
Sift flour, baking powder and salt and stir into mixture.
Drop by teaspoons 2 inches apart on ungreased cookie sheet.
Flatten with a greased glass dipped in sugar.
Bake 8 to 10 minutes just until a delicate brown.
Remove immediately from cookie sheet.
Makes about 3 dozen cookies.