LEMON COOKIE TARTS
Enjoy these delicious lemon cookies that are baked to perfection - great dessert to serve a bunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 48
Number Of Ingredients 13
Steps:
- In large bowl, beat butter, 1/2 cup granulated sugar, the vanilla and 1 egg with electric mixer on medium speed, or mix with spoon. Stir in 2 cups flour and the salt. Cover; refrigerate about 1 hour or until firm.
- Meanwhile, in small bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed, or mix with wire whisk. Cover; refrigerate.
- Heat oven to 350°F. Spray 48 mini muffin cups, 1 3/4 x1 inch, with cooking spray. Shape dough into 48 one-inch balls. Place 1 ball in each muffin cup. Press dough into bottom and up side of cups. Spoon slightly less than 1 tablespoon filling into each cup.
- Bake 18 to 20 minutes or until centers are puffed and edges are light brown. Cool in pan 30 minutes. With tip of knife, lift tarts from muffin cups to wire rack; cool completely. Just before serving, sprinkle tarts with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
LEMON MASCARPONE TART
This cool and tangy lemon tart gets its creamy texture from mascarpone cheese-perfect for spring and summer parties!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 14
Steps:
- Prepare crust as directed, using pistachio nuts. Press mixture evenly in bottom and up side of 10-inch tart pan with removable bottom. Refrigerate 30 minutes.
- Meanwhile, Heat oven to 350°F. In medium bowl, beat 3/4 cup mascarpone cheese, the sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended. Add lemon juice, 2 tablespoons whipping cream and 1 teaspoon vanilla; beat until well blended. Add eggs and egg yolk, beating on low speed just until combined. Spread filling evenly in chilled crust. Place sheet of foil on rack below tart in case of spillover.
- Bake about 35 minutes or until filling is set but center still jiggles slightly when moved. Cool on cooling rack 1 hour. Refrigerate at least 1 hour.
- In chilled large bowl, beat 1 cup whipping cream and 3 tablespoons mascarpone cheese with electric mixer on high speed until soft peaks form. Stir in honey and 1/2 teaspoon vanilla. Spread over top of tart. Garnish with lemon peel. Remove side of pan before serving.
Nutrition Facts : Fat 4 1/2, ServingSize 1 Serving, TransFat 1/2 g
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
LEMON COOKIE TARTS
Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with recipe #213080. Also banana cream or coconut pie filling will work nicely to.
Provided by Calee
Categories Pie
Time 42m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
- Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
- Chill 15 minutes wrapped in plastic wrap.
- Spray mini muffin tins with Pam.
- Measure 1 Tbsp of dough.
- Roll into ball place one in each hole of mini tart pan.
- Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
- Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
- Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
- Bake 2-3 minutes longer or until edges of shells are firm and golden.
- Let cool in the pan for 5 minutes.
- Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
- Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
- For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
- Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.
SOFT LEMON COOKIES FROM SCRATCH
These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.
Provided by Susan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
- Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 g
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
PILLSBURY LEMON TARTS
This recipe came from Pillsbury.com. I haven't tried it yet, but i'm cooking for dieters, so I was anxious to se how many calories and carbs were in it before preparing. Sounds delicious! I'll update this recipe if it needs some alterations. Enjoy!
Provided by teatimetory
Categories Tarts
Time 55m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F
- Lightly grease 24 small tart pans or miniature muffin cups.
- Remove cookie dough from wrapper.
- Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
- Place tart pans on cookie sheet.
- Bake at 350°F for 7 to 9 minutes or until light golden brown.
- Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
- Grate peel from lemon (about 4 to 5 teaspoons); set aside.
- Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
- Stir in sugar and butter.
- Heat over medium heat until butter is melted.
- Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
- Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
- To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.
Nutrition Facts : Calories 149.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 31.4, Sodium 116.1, Carbohydrate 19.3, Fiber 0.4, Sugar 10.9, Protein 1.5
LEMON LOVER'S COOKIES
This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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