LEMON SNOWFLAKE COOKIES
Easy and very lemony!
Provided by Jennifer
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
- Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 9.1 g, Cholesterol 4.4 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 53 mg, Sugar 6.9 g
SPARKLING LEMON SNOWFLAKES
There will be a flurry of fuss over pretty snowflake cookies that are lightly flavored with lemon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
- Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
- Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 6 g, TransFat 0 g
SNOWFLAKE COOKIES
These delicate sugar cookies are all dressed up with a simple almond glaze and sugar crystals.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 30
Number Of Ingredients 15
Steps:
- In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
- Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
- In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
- In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 160 mg
SNOWFLAKE SUGAR COOKIES
The holidays are a perfect time of year to spend some time baking cookies as a family. Featuring fun shapes and decorative icing, these Christmas cookies will be a hit at home or your next holiday party.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h38m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
- Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
- Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
- Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
- Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
- Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
- Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.
Nutrition Facts : Calories 204 calories, Carbohydrate 31.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 92.3 mg, Sugar 19 g
LEMON SUGAR COOKIE SNOWFLAKES
Provided by Food Network
Categories dessert
Time 45m
Yield 25 to 30 servings
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.
- Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.
- For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.
- Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.
- Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.
LEMON SNOWFLAKE COOKIES
Make and share this Lemon Snowflake Cookies recipe from Food.com.
Provided by Alley Barbie
Categories Dessert
Time 20m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients.
- Drop by balls in powdered sugar.
- Bake on greased cookie sheet at 350 degrees for 10 minutes.
Nutrition Facts : Calories 157.5, Fat 7.5, SaturatedFat 4.6, Cholesterol 9.2, Sodium 151.1, Carbohydrate 21.4, Fiber 0.2, Sugar 13.8, Protein 1.5
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