Lemon Lime Cookies With Lactaid Cottage Cheese Recipes

Steps:

• Drain the pineapple well and save the juice.
• Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
• Put the jello in the refrigerator until it is partially set.
• Mix in the cottage cheese and pineapple.
• Put into a mold or pretty dish and refrigerate till firm.
• Enjoy!

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Steps:

• Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, and salt in a mixing bowl.
• Beat non-dairy butter and sugar together in a separate bowl until light and fluffy. Add egg, cottage cheese, 2 1/4 teaspoons each lemon and lime juice, and 1/2 teaspoon each lemon and lime zest. Add to flour mixture; mix well.
• Flour hands to keep dough from sticking. Scoop out tablespoons of batter and roll into balls. Place on prepared baking sheet and slightly flatten.
• Bake in preheated oven until edges start to lightly brown, 15 to 17 minutes. Cool completely before glazing.
• Mix powdered sugar, 2 1/4 teaspoons lemon juice, 2 1/4 teaspoons lime juice, 1/2 teaspoon lemon zest, and 1/2 teaspoon lime zest together in a small bowl. Drizzle or brush over cooled cookies.

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, and salt in a mixing bowl.
• Beat non-dairy butter and sugar together in a separate bowl until light and fluffy. Add egg, cottage cheese, 2 1/4 teaspoons each lemon and lime juice, and 1/2 teaspoon each lemon and lime zest. Add to flour mixture; mix well.
• Flour hands to keep dough from sticking. Scoop out tablespoons of batter and roll into balls. Place on prepared baking sheet and slightly flatten.
• Bake in preheated oven until edges start to lightly brown, 15 to 17 minutes. Cool completely before glazing.
• Mix powdered sugar, 2 1/4 teaspoons lemon juice, 2 1/4 teaspoons lime juice, 1/2 teaspoon lemon zest, and 1/2 teaspoon lime zest together in a small bowl. Drizzle or brush over cooled cookies.

Steps:

• Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour. , On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon jam in center of reach cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork., Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies.