LEMON SNAP BISCUITS
Zesty goodness roled into one crisp biscuits!!
Provided by Mill1234
Time 45m
Yield Makes 24 buscuits
Number Of Ingredients 29
Steps:
- Put the butter and sugar into a bowl and mix well with a wooden spoon or electric mixer.Then slowly beat in the egg yolk and lemon juice.Sift the flour and a pinch of salt into the mixture, add the lemon zest until thoroughly combine.
- Bring the mixture together to form a smooth ball, split the ball into two and cling film the two balls. Then place in the fridge to chill for 30 minutes.
- Preheat the over to 190°C/375°F/Gas mark 5.Line two baking trays with baking parchment .
- Unwrap the dough and roll out to the thickness of a one pound coin.After, use a circular cutter (I use 6 cm circle cutters but you can do them any shape) to cut out circles from the sheet.
- Bake for 10-15 minutes, until golden brown.Leave to cool for 5-10 minutes, for them to cool quicker put on a cooling rack.
- For the icing, mix together the egg white and lemon juice .Gradually whisk in the icing sugar until smooth. Ice the biscuits with a piping bag and then add the preferred topping e.g chopped fruit peel or edible gold/sparkle spray.
CRISP LEMON SUGAR COOKIES
I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON THIN COOKIES (ALMOST AS GOOD AS THE ONE'S NABISCO USE TO MAKE)
I loved the Lemon Thin cookies. This is as close to them as I could find. They are very tasty. I am thankful my children are grown, and I don't think my cat will eat them. :-)
Provided by Ann Dotson
Categories Cookies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees
- 2. In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest).
- 3. In a separte bowl beat the butter until it is light and fluffy. Add the butter to the egg mixture alternating with the flour.
- 4. Drop the batter by teaspoons about 2 1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
- 5. Bake the cookies for about 5 minutes, or until the edges are browned.
- 6. Allow to cook on the sheets for 1 minute, then cool them completely on a rack.
LUSCIOUS LEMON SNAPS
This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.
Provided by Juanita Peek
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
- In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
- Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 23 g, Fat 7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 129.5 mg, Sugar 12.7 g
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