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
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~*
INGREDIENTS
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon milk
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- Additional sugar
DIRECTIONS
- In a mixing bowl, cream butter and sugar. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
You can also opt to make a lemon glaze for the top of these– use 1/2 lemon and 1/4 powdered sugar mixed and drizzled on top. Oh yeah, baby…
Sorry about all of the recipes, I’m using them as sandwich posts for my “reviews”. They are ones that I really love though and use all the time. They are not so much healthy, I guess. But sometimes I think things made with love, despite the bad ingredients like fat and sugar, are good for your family! 
INGREDIENTS
DIRECTIONS
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
- To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners’ sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.
