LEMONIA COOKIES
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
- In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
- Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 11.4 g, Cholesterol 6.3 mg, Fat 2.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 15.8 mg, Sugar 5.5 g
LEMON NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield about 36 cookies
Number Of Ingredients 9
Steps:
- In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
- Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
- In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
- Preheat the oven to 350 degrees F.
- Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
- While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.
LEMON VANILLA SUGAR COOKIES
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 8 to 9 cookies
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners' sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined.
- Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet.
- Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
- Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies.
- Let the icing dry and crust over or serve immediately.
SWEDISH DREAM (AMMONIA) COOKIE RECIPE - (4/5)
Provided by LORIWHIP
Number Of Ingredients 5
Steps:
- MIX ALL INGREDIENTS INTO A DRY CRUMB MIXTURE PRESS AND FORM INTO BALLS IN YOUR HAND PLACE ON COOKIE SHEET BAKE 300 DEGREES 20 MIN. (THE VANILLA SUGAR CAN BE FOUND IN THE ETHNIC AISLE OF LARGER STORES THE BAKERS AMMONIA IS AVAILABLE BY ASKING YOUR PHARMACIST)
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
AMMONIA COOKIES
This recipe works well. store these large cookies in a closed container. (Caution, when opening the container the aroma WILL clear your sinuses). It comes right out of the Mennonite Cookbook (Altona Women"s Institute Cookbook). A typical cookie is large and very thick and should look white not browned. With a bit of a fluffy texture.
Provided by Heli Baker
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Grease cookie sheet lightly.
- Cream Shortening and Sugar, add Cream, Milk and Peppermint Extract.
- Sift Flour and Baking Amonia together; add gradually to mixture.
- Roll out dough on a well floured surface about 1/2" thick max. and cut outwith a 1 1/2 - 2" cookie cutter.
- Bake at 350 F for 10 - 15 minute.
Nutrition Facts : Calories 115.4, Fat 4.2, SaturatedFat 1.2, Cholesterol 2.2, Sodium 4.1, Carbohydrate 17.8, Fiber 0.4, Sugar 6.7, Protein 1.7
FAMILY FAVOURITE LEMONIA COOKIES 1968 INDIANA)
These are my favourite Lemonia cookies. They are a cake like cookie with a creamy frosting. I frost these in pastel colours and flavour differently, pink with anise, green with almond, yellow are lemon, and white are plain. If you haven't made these cookies before, I think you will remember eating them at you grandmoms house or even at family reunions. I make these at Christmas when no one is expecting to see them on the plate. They freeze nicely with the frosting already on them. Allow after baking and frosting to sit for a few days before eating as they get the full lemonia flavour by that time. Note: the computer is not recognizing the ingredient as lemon oil...ingredient should be two teaspoons lemon oil, if you are using extract then use more than the listed amount. oils are more flavourful . Also I have used sour cream in this recipe also and when using that I just combine the ammonia powder with the dry ingredients.
Provided by andypandy
Categories Dessert
Time 40m
Yield 72 large cookies
Number Of Ingredients 8
Steps:
- Cream butter, sugar,salt, lemon oil and eggs well.
- Add ammonia powder to warmed cream.
- Then add the flour with milk mixture alternately with the creamed mixture.
- Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
- Chill covered dough.
- Roll on floured board about 1/2 inch thick.
- Cut with round cookie 2 inch cutter.
- Place on parchment lined sheet, or greased baking sheet.
- Well apart as they rise and spread into big cookies.
- Bake at 350 degrees for 10 to 15 minutes.
- These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
- Allow to cool.
- Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
- This cookies is usually large and thick, lemon flavoured slightly.
- After frosting I also sprinkle a little coconut on top too.
- Keep in a tight fitting tin.
Nutrition Facts : Calories 45.4, Fat 3.1, SaturatedFat 1.9, Cholesterol 13.9, Sodium 45.7, Carbohydrate 4.3, Sugar 4.2, Protein 0.3
AMMONIA COOKIES
Jenan Madden, the manager of a book store in Seattle, shared this recipe with The Times. She acquired it as a child from a favorite baby sitter. "The taste is great," she said. "And it's fun telling people what they are called." (Ammonia cookies are in fact made with ammonium carbonate, a form of baking soda, not cleaning ammonia, which is poisonous.)
Provided by Dena Kleiman
Categories dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix butter and shortening. Add sugar, coconut, flour and baking ammonia. Mix well. Form into small balls about the size of a walnut. Flatten with a fork. Place on ungreased cookie sheets.
- Bake 11 minutes, or until cookies turn light brown.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 54 milligrams, Sugar 11 grams, TransFat 1 gram
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