Icedhoneylemoncookies Recipes

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon zest and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel.

Steps:

• In a small mixing bowl, cream butter and sugar together; beat in egg.
• In a separate bowl, combine flour, baking powder and salt.
• In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
• Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
• Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
• Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
• For the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth.
• Brush over the warm cookies and sprinkle with the grated lemon peel.

Steps:

• In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
• Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar.
• Bake at 325 for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
• Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.

Steps:

• Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
• Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
• Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
• Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
• The cookies will keep in an airtight container at room temperature for up to 5 days.

Steps:

• Sift flour, baking powder and soda into large bowl.
• Beat butter and sugar.
• Gradually add dry ingredients and lemon juice to sugar mixture.
• Chill dough 1 hour.
• On floured surface, roll half of dough to 1/8-inch thickness.
• Cut cookies out.
• Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes.
• Glaze:.
• Mix sugar and lemon juice together.
• Once cookies have cooled, top with glaze.
• Let set before eating.

Steps:

• For the animal cookies: In a stand mixer with the paddle, cream together the butter and sugar until just combined; do not incorporate air. Add the egg, lemon juice, vanilla extract and salt and beat to incorporate. Add the flour and mix to form a dryish dough. Turn out onto a piece of plastic wrap and smush the dough together, then flatten into a disc. Wrap tightly and refrigerate for 20 to 30 minutes or until you are ready to roll it out.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out the dough on a lightly floured countertop to about 1/4-inch thick. Cut out cookies with your cutter of choice and place on the lined baking sheet. (They will not spread, so you can put them fairly close together.)
• Bake for 12 minutes, rotating halfway through. They should not really take on any color, just a little bit on the bottom. Let cool completely on the baking sheet.
• For the icing and decorating: Place the melting wafers in 2 double boilers and gently stir to melt. Drop in each cookie into one of the icings, top-down. Flip over and remove with a fork. Tap off excess and place on parchment paper. Sprinkle with sprinkles immediately, then allow to set at room temperature, about 1 hour.
• Store in an airtight container at room temperature until you have eaten them all.

Steps:

• In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine remaining ingredients; gradually add to creamed mixture and mix well. , Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 325°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove to wire racks to cool.

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
• Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Steps:

• Preheat oven to 375 degrees.
• Cream the shortening and sugar in standup mixer.
• Add pumpkin and egg.
• Stir slightly to incorporate.
• Combine flour, baking soda, cinnamon and salt.
• Mix this into the creamed mixture.
• Gently stir in the butterscotch morsels, walnuts and raisins.
• Spoon the cookie dough onto ungreased cookie sheets.
• Bake 10-12 minutes.
• For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved.
• Let cool.
• Then stir in confectioners' sugar and vanilla.
• Let cool a bit (don't let it get hard!), then frost cookies.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Steps:

• Sift together first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. , Divide dough into four parts and shape into 11x1-1/2-in. rolls. Wrap in foil and chill overnight. , Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350° for about 10 minutes.

Steps:

• FOR COOKIES:
• Preheat oven to 350°F. Line 2 baking sheets with foil. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled). Continue beating 1 minute. Combine flour and baking powder in small bowl. Add to butter mixture and stir to form soft sticky dough.
• Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips dipped into water, press ends of each ring together into smooth ring. Bake until golden brown, about 20 minutes. Meanwhile, prepare icing.
• FOR ICING:
• Melt butter in heavy medium saucepan over low heat. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
• Remove cookies from oven. Immediately brush warm icing over hot cookies. Cool iced cookies on sheets 2 minutes. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)