Lemon Icebox Cookies Recipe

Lemon Icebox Cookies Recipe

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45 juta s/d 2.5 milyar listing 2018
Lemon Icebox Cookies Recipe Lemon Icebox Cookies Recipe Lemon Icebox Cookies Recipe, This dough is wonderful to have on hand in the freezer so you can bake fresh cookies whenever you wish. It’s also the base for three delicious variations.
Lemon Icebox Cookies Recipe

Lemon Icebox Cookies Recipe

This dough is wonderful to have on hand in the freezer so you can bake fresh cookies whenever you wish. It’s also the base for three delicious variations. Prep : 20 minutes plus chilling Bake : 10 minutes per batch
  • 12/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/teaspoon baking soda
  • 1/teaspoon salt
  • 3 lemons
  • 1/2 cup butter or margarine (1 stick), softened
  • 3/cup sugar
  • 1 large egg yolk
  1. In medium bowl, with wire whisk, stir flour, baking powder, baking soda, and salt. From lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
  2. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in egg yolk and lemon peel and juice until combined. Reduce speed to low; beat in flour mixture just until blended.
  3. Divide dough in half. On waxed paper, form one piece of dough into 12-inch log. Repeat with remaining dough. Wrap each log and refrigerate overnight, or freeze until very firm, at least 2 hours.
  4. Preheat oven to 375°F. Grease and flour two large cookie sheets or line with parchment paper or foil. Cut 1 log crosswise into 1/4-inch-thick slices. Place slices, 1 inch apart, on prepared cookie sheets.
  5. Bake until set and golden brown around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough. Makes about 96 cookies.
Each cookie : About 25 calories, 0g protein, 3g carbohydrate, 1g total fat (1g saturated), 5mg cholesterol, 21mg sodium.

LEMON-WALNUT ICEBOX COOKIES

Prepare as directed, stirring 1 cup walnuts (4 ounces), finely chopped, into dough after adding flour. Each cookie: About 33 calories, 0g protein, 4g carbohydrate, 2g total fat (1g saturated), 5mg cholesterol, 21mg sodium.

LEMON-ANISE ICEBOX COOKIES

Prepare as directed, beating 2 teaspoons anise seeds into dough with lemon peel.

ORANGE ICEBOX COOKIES

Prepare as directed but substitute 1 tablespoon freshly grated orange peel and 2 tablespoons fresh orange juice for lemon peel and lemon juice. icebox cake recipe, lemon cake recipe, lemon cookie recipes, lemon icebox cake, lemon icebox cookies, lemon icebox cookies recipe, lemon icebox easter cake, lemon icebox pie, lemon icebox pie recipe, lemon refrigerator cookies, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Lemon Icebox Cookies Recipe

Article Categories : Cookies & Confections

Lemon Icebox Cookies Recipe

Lemon Icebox Cookies Recipe

This dough is wonderful to have on hand in the freezer so you can bake fresh cookies whenever you wish. It’s also the base for three delicious variations.

Prep : 20 minutes plus chilling
Bake : 10 minutes per batch

  • 12/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/teaspoon baking soda
  • 1/teaspoon salt
  • 3 lemons
  • 1/2 cup butter or margarine (1 stick), softened
  • 3/cup sugar
  • 1 large egg yolk
  1. In medium bowl, with wire whisk, stir flour, baking powder, baking soda, and salt. From lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
  2. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in egg yolk and lemon peel and juice until combined. Reduce speed to low; beat in flour mixture just until blended.
  3. Divide dough in half. On waxed paper, form one piece of dough into 12-inch log. Repeat with remaining dough. Wrap each log and refrigerate overnight, or freeze until very firm, at least 2 hours.
  4. Preheat oven to 375°F. Grease and flour two large cookie sheets or line with parchment paper or foil. Cut 1 log crosswise into 1/4-inch-thick slices. Place slices, 1 inch apart, on prepared cookie sheets.
  5. Bake until set and golden brown around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough. Makes about 96 cookies.

Each cookie : About 25 calories, 0g protein, 3g carbohydrate, 1g total fat (1g saturated), 5mg cholesterol, 21mg sodium.

LEMON-WALNUT ICEBOX COOKIES

Prepare as directed, stirring 1 cup walnuts (4 ounces), finely chopped, into dough after adding flour.
Each cookie: About 33 calories, 0g protein, 4g carbohydrate, 2g total fat (1g saturated), 5mg cholesterol, 21mg sodium.

LEMON-ANISE ICEBOX COOKIES

Prepare as directed, beating 2 teaspoons anise seeds into dough with lemon peel.

ORANGE ICEBOX COOKIES

Prepare as directed but substitute 1 tablespoon freshly grated orange peel and 2 tablespoons fresh orange juice for lemon peel and lemon juice.