1 - 10 of 39 for cornstarch lemon cookies
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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.
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.
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.
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.
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 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 ...
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.
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.
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.
Type scriptures on ... bend the cooked cookies over to shape ... Stir together flour, cornstarch, sugar and ... cookie in muffin pan to retain its shape.
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