OLD ENGLISH LEMON-CRANBERRY COOKIES
Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.
Provided by ShadowOfOdin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g
LEMON-CRANBERRY COOKIES
A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.
Provided by Kim
Categories Cranberry Cookies
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix together flour, baking soda, and salt in a bowl.
- Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
- Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g
CRANBERRY LEMON SHORTBREAD COOKIES
A nice flavourful shortbread! I make these for Christmas, nice to add to the cookie trays for friends and neighbours. Source: Inspired by Compliments magazine
Provided by Elly in Canada
Categories Dessert
Time 45m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
- Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap.
- Refrigerate for 30 minutes (not included in prep time). to make it easier to handle.
- Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness.
- Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute
- Cool completely on wire rack.
- Icing:.
- Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.
Nutrition Facts : Calories 96.1, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.2, Sodium 18.2, Carbohydrate 11.8, Fiber 0.3, Sugar 6.7, Protein 0.8
LEMON CRINKLE COOKIES
These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
CRANBERRY LEMON COOKIES
These are fast and easy, my favorite combo! They have a pleasant tartness that makes them a nice change from overly sweet cookies, and they only require 3 ingredients!
Provided by Chef MB
Categories Drop Cookies
Time 15m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce.
- Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.
Nutrition Facts : Calories 73.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.3, Sodium 95.7, Carbohydrate 14.3, Fiber 0.2, Sugar 9.1, Protein 0.6
CRANBERRY LEMON BARS
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen bars
Number Of Ingredients 14
Steps:
- Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
- Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
- Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
- While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
- Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
- Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
- Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.
LEMON CRANBERRY COOKIES RECIPE - (4.2/5)
Provided by Niecer
Number Of Ingredients 12
Steps:
- In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes. Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely. To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.
CRANBERRY LEMON SANDWICHES
I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. -Patricia Michalski, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 343 calories, Fat 19g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 164mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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