Lemon Cookies Recipes

Lemon-Oatmeal Crispies

    2/3 c  Vegetable Oil;
    2/3 c  Brown Sugar;
    1/2 c  Egg Whites;
      2 tb Lemon Juice;
      2 tb Grated fresh or finley chop-
           Ped dried lemon rind;
      1 ts Vanilla extract
      1 c  All-purpose flour;
      1 c  Rolled oats;
    1/2 ts Baking powder;
    1/2 ts Baking soda;
  1 1/2 c  Crispy rice cereal;
 
Place oil and brown sugar in a mixer bowl and mix at medium speed until creamy.  Add egg whites, lemon juice, rind and vanilla, and mix at medium speed to blend well.

Stir flour, oats, baking powder, and baking soda together to blend well; add to cream mixture while beating at medium speed.  Stir in cereal.

Drop by the tablespoonfuls onto ungreased cookie sheets

Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature. Yield: 36 servings (36 cookies)

Lemon Kiss Cookies

    1/2 c  Butter
    3/4 c  Sugar
      3 tb Lemonjuice
  2 3/4 c  Flour
  1 1/2 c  Almonds,chopped
      1 pk 14 oz chocolate kisses
           Powdered Sugar
      1 tb Shortening
    1/2 c  Chocolate chips
 
In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add flour and almonds; beat at slow speed untill well mixed. cover;refrigerate at least 1 hour for easier handling.

Heat oven to 375 degrees F.

Shape a tablespoon full of dough around each chocolate kiss, covering it completly.

Roll in hand to form ball.

Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly,golden brown.

Cool for a minute then remove from cookie sheet, cool completly.

Lightly dust cookies with powdered sugar.

In small pan, melt chocolate chips and shortening; stir until smooth. Drizzle over each cookie.

Lemon Fire Crisps

      2    Sticks butter or margarine,
           -room temperature
    1/2 c  Sugar
      1 tb Lemon juice
      2 tb Grated lemon peel
      1    Egg
  2 1/4 c  Flour
      1 ts Cayenne powder
    1/4 ts Salt
    1/4 ts Baking soda
 
Preheat oven to 400 degrees

Cream the butter and sugar until light and fluffy.

Add the lemon juice, lemon peel, and egg and beat well.

Sift the flour, cayenne powder, salt, and baking soda together; beat into the butter mixture.

Bake for 8 minutes or until cookies are lightly browned.

Lemon Cooler Cookies

      1 c  Unsalted butter; room temp.
    1/2 c  Sugar
  1 1/2 tb Grated lemon peel
      1    Egg yolk
      1 ts Lemon extract
    1/4 ts Salt
  2 1/2 c  Flour
           Sugar
           Powdered sugar
 
Preheat oven to 375 degrees.

Using electric mixer, cream butter in medium bowl until light.  Gradually add the sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon peel, yolk, extract and salt.

Add flour and beat just until blended (if dough is very stiff, beat with a wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart.

Dip bottom of 2-1/2"-round glass into sugar. Press down onto 1 dough ball, flattening into 1/4" thick round.

Repeat with remaining dough balls.

Bake until cookie edges begin to brown, about 10 minutes.

Transfer cookies to racks and cool. Sift powdered sugar over tops. (Can be prepared 3 days ahead. Store at room temperature in airtight container.)

Rolled Buttery Lemon Cookies

    1/2 c  butter, softened
    2/3 c  sugar
      1 ea large egg
      1 x  Finely grated lemon peel
  1 3/4 c  all-purpose flour
Glaze:
      1 ea egg yolk
      1 tb water

Grease several baking sheets and set aside.

With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated.

Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet.

Refrigerate for about 20 minutes or until cold and firm, but not hard.

Heat the oven to 375F.

Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over.

Peel off the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies.

Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets.

Re-roll the dough scraps between waxed paper; rechill in the refrigerator.

Repeat the process with the second portion of dough.

For the glaze:

Beat 1 egg yolk with 1 tbsp water.

Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel.  Sprinkle the tops lightly with granulated sugar.

Repeat until all of the cookies are garnished.

Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges.

Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool.

Store airtight for up to a week.  Freeze for longer storage.