|Cooking With Lemons & Limes|
|by Brian Glover|
The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lackluster soup to life as it...
Results 1 - 10 of 39 for cornstarch lemon cookies
Result Page: 1
Cream butter and powdered sugar. Add cornstarch, flour and lemon rind. Chill 1 ... (about the size of a quarter). Bake at 350 degrees for 10 to 12 minutes.
CRUST: To softened ... saucepan mix sugar, cornstarch and salt. Gradually ... heat. Stir in lemon rind and juice. ... to 5 hours until firm enough to cut.
Fruit - apples, ... saucepan, mix sugar, cornstarch and salt. 2. ... 3. Stir in lemon rind and juice. ... until firm enough to cut. Makes one 9 inch pie.
In heavy saucepan, mix sugar, cornstarch, and salt. ... heat. Stir in lemon rind and juice. ... degrees for 10 minutes or until edges brown. Cool thoroughly.
Use mixer to ... Should be as thick as pie filling when cooled. Frost cookies. Cookies should be covered tightly and allowed to ripen for about 12 hours.
In medium bowl combine ingredients for cookie; blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1 inch balls, place 2 inches apart ...
Type scriptures on ... bend the cooked cookies over to shape ... Stir together flour, cornstarch, sugar and ... cookie in muffin pan to retain its shape.
Cream butter, sugar, lemon juice and peel; sift together flour and cornstarch and stir into ... For tea size cookies, place 6 ... when served within a week.
Preheat oven to ... bowl, combine flour, cornstarch and 2/3 cup ... Add flour mixture, lemon peel and vanilla. ... beat well. Decorate cookies and store in ... chopped nuts, if desired.
Sift flour and cornstarch together; set aside. ... and place on lightly greased baking sheet. Bake at 400 degrees for 15 minutes. Yields: 2 dozen cookies.
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