Lemon Gems Recipes

Steps:

• 1. In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel.
• 2. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• 3. Cover and refrigerate for 1 hour or until easy to handle.
• 4. Shape into 1-3/4 inch diameter roll; roll in non-pareils. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
• 5. Preheat oven to 375 degrees. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheet. Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned. Cool 1 minute before removing to wire racks.
• 6. In a small bowl, combine icing ingredients; spread over cookies.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
• Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
• In a small bowl, combine icing ingredients. Spread over cookies.

Steps:

• In a bowl whisk together the flour, the baking soda, the salt, and the sugar. In another bowl whisk together the eggs, the lemon juice, the butter, and the vanilla, add the egg mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 24 buttered 1/8-cup muffin tins and bake the muffins in the upper third of a preheated 400°F. oven for 10 to 12 minutes, or until a tester comes out clean. Turn the muffins out onto a rack, let them cool, and serve them with the cream cheese and the papaya in cinnamon syrup.

Steps:

• Preheat oven to 350°F.
• Line a 12 muffing tin with paper liners.
• Sift together flour, baking powder, baking soda, and salt.
• In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
• Pour the dry ingredients into the wet and mix until smooth.
• Fill each muffin tin about 2/3 full.
• Bake cupcakes for 17-20 minutes.
• Remove cupcakes from muffin tin, and place on wire cooling rack.
• Frost when fully cooled.
• For the frosting: Beat the margarine with a hand mixer until fluffy.
• Stir in soy milk and lemon juice.
• Add confectioners sugar and mix until smooth.
• Frost cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
• Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
• Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
• Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
• Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.