|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
1 - 10 of 127 for lemon filled cookies
Slice cookie roll into 24 slices and place each one into a paper cup and then into a muffin tin. Bake at 350 degrees for 15 to 20 minutes. Remove ...
Spiraled with prune ... filling, these refrigerator cookies require time for ... firm. Cool on wire racks. Store in airtight container. Makes about 5 dozen.
Cream shortening and ... on center and fill with teaspoon full ... ingredients and cook stirring constantly until well thickened. Cool and fill cookies.
Mix together, cook until thick and cool. Cream shortening and sugar. Add eggs. Beat well, dissolve soda in warm water. Add to mixture. Add vanilla. ...
Cook over medium heat, stirring constantly until thickened. Cool. Mix first 4 items. Stir in dry ingredients. On heavily floured board, knead mixture ...
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 ...
Cream sugar, shortening, ... to the rest of ingredients. Drop from spoon on ungreased cookie sheet. Bake at 375 degrees for 10-15 minutes. 48-60 cookies.
Mix first 4 ... in sugar and lemon juice. Add dates; ... center. Sprinkle with colored sugar appropriate for the season. Bake 12 minutes at 375 degrees.
Mix as given and drop by spoonfuls on pan. Make indentation in each and put in filling before baking. Bake in 375 degree oven.
top of page