LEMON PUDDING SUGAR COOKIES
The BEST soft sugar cookies I ever tasted! I brought these to work and got lots of compliments! I love the lemon flavor. The recipe was given to me by my student's Mom.
Provided by recipecollector
Categories Dessert
Time 16m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In large bowl, cream butter, oil and sugars.
- Beat in eggs, vanilla and dry pudding mix.
- In a separate bowl, combine flour, tartar and soda.
- Gradually add to the creamed mixture.
- Roll a tablespoonful of dough into a ball and roll into sugar.
- Place each ball of dough on ungreased cookie sheet at least 2-inches apart.
- Flatten with glass bottom, dipped in sugar.
- Bake for 6-7 minutes.
- Don't over bake.
Nutrition Facts : Calories 119.3, Fat 7, SaturatedFat 2.5, Cholesterol 14.3, Sodium 72.8, Carbohydrate 13.3, Fiber 0.2, Sugar 5.3, Protein 1.1
LEMON PUDDING COOKIES
Make and share this Lemon Pudding Cookies recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 15m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Mix all except sugar together in large bowl until dough forms.
- Roll dough into 1-inch balls.
- Place balls 2 inches apart on greased cookie sheets.
- Dip flat-bottom glass into sugar.
- Press glass onto dough ball and flatten into 1/4-inch-thick cookie.
- Repeat with remaining cookies.
- Bake until just golden brown on edges, about 10.
- minutes.
- Transfer to racks and cool completely.
- Store cookies in airtight container.
Nutrition Facts : Calories 73.4, Fat 4, SaturatedFat 0.7, Cholesterol 9.4, Sodium 133, Carbohydrate 8.7, Fiber 0.1, Sugar 0.8, Protein 0.8
LEMON SLICE SUGAR COOKIES
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CRINKLE COOKIES
Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.
Provided by hantie96
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
- Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
- Cover bowl and refrigerate cookie dough for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
- Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
- Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
LEMON COOKIES RECIPE
Discover our soft, crumbly Lemon Cookies Recipe. This Lemon Cookies Recipe isn't miraculous, per se, but it does contain a surprising secret ingredient.
Provided by My Food and Family
Categories Dairy
Time 57m
Yield 45 servings, 1 cookie each
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix, baking soda and salt until blended. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, beating well after each addition.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets; flatten with bottom of drinking glass.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
- Mix remaining ingredients until blended; drizzle over cookies.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 8 g, Protein 0.7392 g
LEMON PUDDING COOKIES
Provided by Christine Swanson
Categories Cookies Citrus Dessert Bake Quick & Easy Lemon Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.)
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