Beat sugar, egg and butter in a
50�F Roll out sugar cookie dough in a buttered 13x9
For the topping, stir together sugar and lemon zest in a small bowl
Sugar Cookie Tartlet Crust:
Preheat oven
upcake tin.
Beat butter, sugar, zest and egg in a
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.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.
arge bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and
Cut dough 1/8-inch thick and lay in circles to cover 12-inch pizza pan from center out in spiral, overlapping.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool.
Mix the cream cheese, sugar, vanilla and lemon juice; spread on cookie, exposing crust at edge like a pizza.
Put on cut up fruit in a spiral (kiwi, strawberries, blueberries, raspberries, peaches and nectarines).
Brush with apricot preserves, thinned with hot water.
Keep refrigerated until served.
Heat oven to 385 degrees Fahrenheit.
Blend together shortening, salt, lemon rind and sugar. Beat in egg and milk. Stir in all other ingredients.
Squish a roughly teaspoon-to-tablespoon-size amount of the dough, which is coarse until squished, and place in rows on a greased baking sheet.
For pizzazz, dust cookies with nutmeg or colored sugar.
Bake 6-10 minute until light golden. (Watch! They darken quickly!).
Tip: Use the rest of the lemon to make fresh lemonade, delicious!
coop up 2 teaspoons of cookie dough and roll into a
ith cooking spray.
Press cookie dough in pan evenly, I
Press the cookie dough into a greased 9x13
he bars:
Cream butter & sugar until fluffy. Add eggs, one
ven to temperature specified on cookie mix package (usually 350-375F
Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.
ape.
Press sugar cookie dough into a round cookie pan.
Bake
ombine 3 tablespoons white sugar and 1 tablespoon lemon juice together in
Mix all ingredients in a food processor for about 15 seconds.
Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes. Mine is usually done by then, but the recipe says 45 minutes.
Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice.
Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.
Bake sugar cookies according to directions.
Cool.
Beat cream cheese until softened; add sugar.
Spread on cookies.
Top with your favorite fruit.