Do you have a person that loves lemons in your life? Here are three recipes to make the perfect gift for them!
Lemon Cream Cookies
Making lemon cream cookies is a great opportunity to try your hand at something unconventional.
- 3/4 cup butter, at room temperature
- 3 oz. cream cheese, softened
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup sugar
- 1 egg, at room temperature
- 1 tbsp. grated lemon peel
- 1 tbsp. freshly squeezed lemon juice
- 3 cups all-purpose flour or more
Cream the butter and cream cheese together until fluffy. Blend in the baking powder, salt, sugar, egg, grated lemon peel, and the lemon juice. Gradually blend in the 3 cups flour, or more, and knead to form soft dough. Force the dough through a cookie press with a number 16 plate to form 3-inch long cookie bars. Press the cookies directly onto a baking sheet. Bake in a preheated 400 degree oven for 8 to 10 minutes. Allow to cool on a rack.
- 1 cup confectioners’ sugar
- 1/2 tsp. fresh lemon juice
- 4 tsp. milk
- 2/3 cup walnuts, chopped fine
In a small bowl, blend the sugar, lemon juice, and milk together until smooth. Brush half the top of the cookie with icing. Sprinkle the iced cookies with nuts. Place the cookie on a rack to dry the icing. Repeat the process until all the cookies are done.
Thanks a Buzz-illion Iced Cookie Bouquet
When it's time to "bee" thankful, this scrumptious Thanks a Buzz-illion Iced Cookie Bouquet is the perfect way to show it! Our adorable vanilla sugar shortbread Bee, Flower & Hive cookies are a great way to let someone know you appreciate everything they have done for you.
Lemon Sugar Cookies
- 1 lemon
- 3 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 1/4 cup(s) sugar
- 1 cup(s) butter (no substitutions), softened
- 1 large egg
- 1 teaspoon(s) vanilla extract
- Optional frosting and sprinkles
1. From the lemon, grate 1 tsp peel and then squeeze 1 tbsp juice. Set aside.
2. Combine flour, baking powder, and salt then set aside. In a large bowl beat sugar and butter on low speed until blended. Increase speed to medium-high then beat 3 minutes or until light and creamy, frequently scraping the bowl with a spatula. Reduce speed to low; beat in egg, vanilla, and lemon peel and juice until mixed. Beat in flour mixture, just until mixed, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into a disk shape then wrap each in plastic wrap and refrigerate 1 hour or overnight, until firm enough to roll. (Or place dough in freezer 30 minutes.)
3. Preheat oven to 350 degrees F. On a lightly floured surface, with a floured rolling pin, roll 1 disk of dough to 1/4-inch thickness. With floured 2 1/2- to 4-inch favorite springtime cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings to reroll later. Place cookies, about 1 inch apart, on ungreased large cookie sheet.
4. Bake cookies 10 to 12 minutes or until lightly browned. With wide metal spatula, transfer cookies to wire racks to cool, about 10 minutes. Repeat with remaining dough and trimmings.
5. When cookies are cool, if you like, decorate with frosting and sprinkles.
- 12 round vanilla cookies
- ½ lb. light cream cheese
- ½ cup honey
- 1 egg yolk
- 1/3 cup lemon juice
- ¼ cup plain yogurt
- 2 tbsp. ground almonds
- lemon rind, grated
Place 12 paper cupcake molds in a muffin pan. Place a cookie in each.
In a food processor, mix cream cheese, honey, egg yolk, lemon juice, yogurt and ground almonds. Fill each mold with mixture and place in freezer for 2 hours.
Before serving, decorate with lemon rind. [8 servings]
Colorful Any Occasion Cookies Basket
We've got one great gift all wrapped up in this bouquet. We start with a wicker basket, and arrange a colorful bouquet of delicious cookies inside. Perfect for any occasion including birthdays!