LEMON SHORTBREADS
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. -Kristen Stecklein, Glendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD TRUFFLES
Make and share this Lemon Shortbread Truffles recipe from Food.com.
Provided by gailanng
Categories Candy
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a cookie sheet by covering it with aluminum foil or parchment paper; set aside.
- Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.
- Stir in 3/4 cup of the cookie crumbs, lemon curd, lemon zest and food coloring, if using. Cover the mixture with plastic wrap and chill in the refrigerator for an hour, until firm enough to scoop.
- Shape the mixture into 1 inch balls and set the balls on the lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes--don't freeze, just firm enough to hold their shape when dipped. This step will, also, help coating to set.
- While waiting for the truffles to firm up, prepare the candy coating by melting it in the microwave in 30-second intervals. Stir until melted and smooth.
- Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the lined baking sheet. If desired, decorate the tops with extra shortbread crumbs, crushed lemonhead candies or slivers of lemon zest while the coating is still wet. Repeat until all truffles are dipped.
- Refrigerate the tray until the coating is set, about 10 minutes. Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition Facts : Calories 511.5, Fat 34.4, SaturatedFat 20.4, Cholesterol 47.4, Sodium 160.3, Carbohydrate 46.7, Fiber 0.1, Sugar 46.3, Protein 6.2
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
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EASY LEMON TRUFFLES - MARSHA'S BAKING ADDICTION
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Reviews 49Calories 245 per servingCategory Candy & Snacks
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- Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to handle, roll in icing sugar to make the process easier.
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