|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.
Results 21 - 30 of 111 for soft lemon cookies
Preheat oven to 350 degrees. Combine flour, baking powder and salt. Set aside. In large mixer bowl, beat milk, butter, eggs and vanilla until well ...
Drop or roll. Bake at 350 degrees.
Preheat oven to ... 12 dozen small cookies. Bake on ... frosting ingredients together. Add enough warm milk (about 1/3 cup) to make a smooth thick frosting.
Blend dry ingredients and shortening as in making pie dough. Mix wet ingredients and add to first mixture. Mix thoroughly. Chill dough. Roll into ...
Prepare filling. Heat oven to 400 degrees. Mix brown sugar, butter, milk and eggs in a bowl. Stir in remaining ingredients. Drop dough by teaspoons ...
Cream shortening and ... in saucepan. Add sugar, cornstarch, water. Cook until thick. Cool slightly. Add lemon juice, butter, nuts. Let stand until cold.
Use a 9-inch fluted tart pan with a removable bottom. Preheat oven to 325 degrees. Grease pan lightly. Lightly spoon the flour into measuring cup and ...
Beat together sugars, ... eggs, vanilla and lemon extract. Sift together ... until golden brown. Remove from baking sheet; cool on racks. Makes 48 cookies.
Cream until light ... 12-15 minutes at 375 degrees. Makes about 6 dozen cookies. Make icing, adding more grated orange rind and ice the cookies while warm.
Sift flour, baking ... fluffy. Add egg, lemon extract and yellow ... Place on ungreased cookie sheet. Bake at 350 degrees for 12-13 minutes. Makes 4 dozen.
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