Lemon Icebox Cookies Recipes

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:

• Combine flour, and cornmeal in medium bowl.
• Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.
• Beat in egg yolks, lemon juice and lemon peel until well blended.
• With mixer at low speed, beat in dry ingredients just until combined.
• Divide dough in half.
• Shape each half into a 10-inch log.
• Wrap each log in plastic wrap and freeze until firm, 1 hour.
• (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing).
• Heat oven to 350 degrees.
• Unwrap and cut each log into 1/4-inch-thick slices.
• Arrange slices 1 inch apart on ungreased cookie sheets.
• Bake 10 to 12 minutes, until firm and golden at edges.
• Transfer cookies to wire racks and cool completely.
• Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
• Spread tops of each cookie with icing; sprinkle with pistachios.
• Let cookies stand until icing is set, 15 minutes.

Steps:

• Beat butter and both sugars with an electric mixer until fluffy.
• Add eggs, one at a time, and beat well after each addition.
• Add grated peel and lemon juice and bleat until well blended.
• Add flour, baking soda and salt to butter mixture, beating until just blended.
• Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
• Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
• Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
• Bake at 350º for 12 to 14 minutes until edges are lightly browned.
• Remove to wire racks to cool.
• Store in an airtight container or freeze.

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
• Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
• Garnish each serving with lemon zest when ready to eat.

Steps:

• Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
• Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
• Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
• Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
• Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
• Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
• Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.