Yes… These are good…
Espionage German Lemon Sugar Cookies
Ingredients
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup shortening
- 1 cup butter
- 2 eggs
- 2 tsp lemon extract
- 4 tablespoons sugar
- 1 tsp baking soda
- 1 tsp cream of tarter
- 4 cups flour
Directions
- Preheat oven to 325 degrees.
- Blend sugars together with shortening and room temperature butter. Beat in the room temperature eggs until smooth. Add in the lemon extract, mix well.
- In separate bowl, mix the baking soda, cream of tarter, and flour. Now add the flour mixture slowly into the butter/shortening/sugar mixture. Mix well.
- Shape into 1 inch balls, dip in sugar, place on non greased pan, and bake for about 12-14 minutes.
If you never try another recipe, you have GOT to try this one. It’s so yumm that I was a little skeptical to share it (**wink, wink**). Something this delicious should almost be a secret! It’s really easy, cheap, and pretty too! This makes enough for 1- 13 inch pan.
Ingredients:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
Directions:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
This recipe is parent & kids tested and approved. Enjoy!
~*Stepherz~*
Yes… These are good…
Espionage German Lemon Sugar Cookies
Ingredients
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup shortening
- 1 cup butter
- 2 eggs
- 2 tsp lemon extract
- 4 tablespoons sugar
- 1 tsp baking soda
- 1 tsp cream of tarter
- 4 cups flour
Directions
- Preheat oven to 325 degrees.
- Blend sugars together with shortening and room temperature butter. Beat in the room temperature eggs until smooth. Add in the lemon extract, mix well.
- In separate bowl, mix the baking soda, cream of tarter, and flour. Now add the flour mixture slowly into the butter/shortening/sugar mixture. Mix well.
- Shape into 1 inch balls, dip in sugar, place on non greased pan, and bake for about 12-14 minutes.
1 C. butter — softened
1/2 C. sugar, confectioners sugar
1 egg yolk
2 T. lemon juice
1 lemon zest — grated
2 1/4 C. flour
sugar for dipping
Glaze
1/4 C. sugar, confectioners sugar
1 T. lemon juice
1 drop yellow food coloring
Preheat oven to 350F. Line cookies sheets with parchment paper.
In a large bowl cream the butter and confectioners sugar with an electric mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add the flour and beat until well combined.
Form the dough into 1 inch balls and place them about 2 inches apart on the prepared sheets. Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough. Bake the cookies in the middle of the oven for about 13 minutes, or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle, dip the top of each cookie in lemon glaze and allow to cool completely. store in airtight containers for up to 1 week or in the freezer for up to 2 months.
To make the glaze: combine lemon juice, food coloring and sugar and whisk together
