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.
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.
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 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 ...
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.
1. Beat butter ... Mix together flour, cornstarch in small bowl. ... Gradually stir in enough lemon juice to make a glaze. Pour over cookies. Yield: 3 1/2 dozen.
Cream sugar and ... sugar, water and cornstarch mixed, cook until thick. Add lemon juice. Let cool. ... lightly browned. Use lightly greased cookie sheets.
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