Combine cake mix, Cool Whip, egg and lemon mixture; mix well. Mixture can be chilled for easier handling.
Drop by teaspoon in bowl of powdered sugar.
Coat dough well; form into balls.
Place balls 1 1/2 inches apart on well-greased cookie sheet.
Bake at 350\u00b0 for 12 minutes.
Let cookies cool; remove from cookie sheet. Makes 4 dozen.
Combine sugar, shortening, salt and food coloring; blend thoroughly.
Add remaining ingredients; mix well.
Roll out small portions of dough at a time; cut with a biscuit cutter.
Place on cookie sheet; if desired, sprinkle with sugar over top of cookies. Bake at 375\u00b0 for 10 minutes.
Yields 24 servings.
For the cookies: Adjust oven racks to
Thoroughly mix crushed lemon cookies and butter together in a
nilla, baking powder, salt, lemon oil, and lemon powder, beating on medium
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
While warm, drizzle lightly with Lemon Frost. Cool on racks.
Preheat the oven to 350 degrees.
Put the flour and lemon zest into a mixing bowl and rub in the soft butter.
Add the sugar and bring the whole mixture together to form a stiff dough. Don not add any water, however tempting.
Roll out the dough to about 1/2 cm thickness and cut into shapes with a cookie cutter.
Place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color.
Remove from the oven and cool on a wire rack.
ell. Add egg, oil and lemon peel; mix well.
Lightly
ood processor , process the sugar, lemon zest and lavender until the
ined baking sheets.
Bake cookies for 8-10 minutes for
milk, vanilla and 1 teaspoon lemon extract.
Mix until well
hen done).
Allow the cookies to cool on the pan
oss the fries with the lemon zest, juice, salt, and pepper
ou have 8 to 10 cookies. Let cool for 30 minutes
Beat in eggs, vanilla and lemon extract to mix well.
ool.
FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1
ightly browned.
Cookies should still appear soft.
Cool for 1
ith sugar until light and lemon colored.
Add the softened
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.