↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
Ingredients:
2 cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting (see recipe below)
* Very important - please read! You must use room temperature butter (not softened or melted butter let it sit out on the counter for at least 1 hour to overnight.
** Yes, this is correct - use 1 1/2 cups cornstarch.
Preparation:
Preheat oven to 350 degrees F.
In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball.
Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks
When cookies have cooled, spread Lemon Frosting onto top of cookies.
Yields 6 dozen cookies.
High Tea Lemon FrostingLemon Frosting:
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly-squeezed lemon juice
4 cups powdered (confectioners) sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough.
view more member recipes
Lemon Tea Cookie
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
Ingredients:
2 cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting (see recipe below)
* Very important - please read! You must use room temperature butter (not softened or melted butter let it sit out on the counter for at least 1 hour to overnight.
** Yes, this is correct - use 1 1/2 cups cornstarch.
Preparation:
Preheat oven to 350 degrees F.
In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball.
Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks
When cookies have cooled, spread Lemon Frosting onto top of cookies.
Yields 6 dozen cookies.
High Tea Lemon FrostingLemon Frosting:
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly-squeezed lemon juice
4 cups powdered (confectioners) sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Pie Cookie
by sgre52160
1 roll refrigerated sugar cookie dough, softened 1 cup lemon curd or lemon pie filling 1/2 cup confectioners sugar, sifted Whipped cream 8 lemon slices, halved Mint leaves (optional) Preheat o
by sgre52160
1 roll refrigerated sugar cookie dough, softened 1 cup lemon curd or lemon pie filling 1/2 cup confectioners sugar, sifted Whipped cream 8 lemon slices, halved Mint leaves (optional) Preheat o
Lemon Cream Cheese Cookie Cups
by sgre52160
Dough: 1/2 cup sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Cooking spray Filling: 1/2 cu
by sgre52160
Dough: 1/2 cup sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Cooking spray Filling: 1/2 cu
Mini Lemon Shortbread Cookie Cups
by sgre52160
For the Crust: 1 1/2 cups flour 8 tbsp cold butter 1/4 cup sugar 2 egg yolks 3/4 tsp vanilla 1 1/2 tsp lemon zest 1/8 tsp salt For the Filling: 2 eggs 3/4 cup sugar 1 1/2 tbsp flour 1/8
by sgre52160
For the Crust: 1 1/2 cups flour 8 tbsp cold butter 1/4 cup sugar 2 egg yolks 3/4 tsp vanilla 1 1/2 tsp lemon zest 1/8 tsp salt For the Filling: 2 eggs 3/4 cup sugar 1 1/2 tbsp flour 1/8
Miniature Muffin Lemon Meringue With Sugar Cookie Crusts
by sgre52160
3/4 of a 16 1/2 oz. pkg. refrigerated sugar cookie dough 1/2 c. jarred lemon curd (I used Robertson’s) 3 large egg whites at room temperature 1/4 tsp. cream of tartar 3/4 c. sugar Preheat you
by sgre52160
3/4 of a 16 1/2 oz. pkg. refrigerated sugar cookie dough 1/2 c. jarred lemon curd (I used Robertson’s) 3 large egg whites at room temperature 1/4 tsp. cream of tartar 3/4 c. sugar Preheat you
view more member recipes