Lemony Butter Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

Steps:

• Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a large heatproof bowl and let cool 10 minutes. Meanwhile, whisk together flour, baking powder, cinnamon, and salt in another bowl. Stir granulated and brown sugars into brown butter until combined, then stir in eggs, lemon zest and juice, and vanilla. Add flour mixture; stir until a dough forms. Transfer to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate until firm, at least 1 hour and up to 2 days.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Place confectioners' sugar in a bowl. Scoop 1 tablespoon dough and roll into a ball between your palms; toss with confectioners' sugar (do not shake off excess). Transfer to a parchment-lined baking sheet. Repeat with remaining dough and confectioners' sugar, leaving 1 inch between each cookie (you will need 2 baking sheets). Bake, rotating sheets halfway through, until cookies spread slightly, crackle, and are set at edges, 15 to 18 minutes. Let cool on sheets on a wire rack 5 minutes, then carefully transfer to rack; let cool completely. Store in a single layer in an airtight container up to 2 days.

Steps:

• 1.
• Beat butter and sugar in large bowl with electric mixer at medium speed until creamy.
• Beat in egg until light and fluffy.
• Mix in flour, lemon juice, lemon peel, baking powder and salt.
• Cover; refrigerate about 2 hours or until firm.
• 2.
• Preheat oven to 350*F.
• Roll out dough, a small portion at a time, on well-floured surface to 1/4-inch thickness.
• (Keep remaining dough in refrigerator.) Cut with 3-inch round or fluted cookie cutter.
• Transfer to ungreased cookie sheets.
• Sprinkle with sugar.
• 3.
• Bake 8 to 10 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheets.
• Remove from wires racks; cool completely.
• Store in airtight container.

Steps:

• Sift flour, baking powder, and salt together in a medium bowl.
• Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.
• Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
• Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
• Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
• Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
• Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
• Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
• Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
• Repeat with remaining dough until all cookies are baked and cooled.
• When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
• Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.

Steps:

• Beat together butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in zest, whole egg, and vanilla. Add flour, nutmeg, and salt; beat on low speed until incorporated.
• Divide dough in half, and roll each piece into a log. Place each log crosswise in the middle of a 12-by-16-inch sheet of parchment, and fold top half of parchment over log. Place a ruler on parchment and, pressing it against side of log, pull on bottom half to round log and narrow it to 1 1/2 inches in diameter. Wrap logs in parchment; slip into 2 paper-towel rolls (see above note), and freeze 1 hour.
• Preheat oven to 375 degrees. Lightly beat egg white. Remove rolls and parchment from logs. Brush each log with egg wash, and roll in sanding sugar, covering completely. Cut logs into 1/4-inch-thick slices, and arrange 1 inch apart on a parchment-lined baking sheet. Bake until edges are golden, about 18 minutes. Transfer to wire racks, and let cool.

Steps:

• Process basil and 1/4 cup sugar in a food processor until blended.
• Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
• Add lemon juice and egg, beating until blended.
• Gradually add flour and basil mixture, beating until blended.
• Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
• Flatten slightly with bottom of a glass dipped in sugar.
• Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
• Cool on wire racks; garnish if desired.

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.