Double Lemon Delights Recipes

Steps:

• Preheat oven to 375°F
• Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture at low speed until blended.
• Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.
• Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
• Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.
• Variation: To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely. Continue with Step 5. Makes about 2 dozen cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

Steps:

• Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Steps:

• Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
• Chill at least 1 hour.
• Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
• Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
• Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

Steps:

• In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.