|Oranges & Lemons|
|by Coralie Dorman|
Bring the taste of the sun into your cooking with this brightly illustrated book that includes over 70 recipes.
41 - 50 of 111 for soft lemon cookies
Preheat oven to ... an inch between cookies. Bake at ... 15 minutes. Transfer them to cake rack to cool. Brush cookies while still warm with almond glaze.
Heat oven to ... salt, food coloring, lemon rind thoroughly. Add ... and squeeze onto cookies. Follow directions ... lime juice for lemon juice in icing.
Grease baking sheets ... hour. Remove 1/3 of the dough at a time. Roll on a lightly-floured board. Keep rest of dough refrigerated. Yield: 5 dozen cookies.
Cream sugars, butter ... into above. Add lemon juice and stir. ... roll out to about 1/4 inch and cut. Bake at 350 degrees for 10 minutes. Do not over bake.
Cream the butter ... creamed mixture. Add lemon peel. Spread this ... browned. Cool in pan. Cut bars, and top each with a walnut half. Make about 9 bars.
Sift together flour, ... board. For crisp cookies, roll to 1/8 inch thick. For soft cookies, roll to ... with sugar. Bake at 375 degrees for 10-12 minutes.
Cream shortening and ... well, then add lemon extract and vanilla. ... overnight. Roll out to 1/4" thick and cut into shapes. Bake 5 minutes in 450 degree oven.
1. Cream shortening, sugar and eggs. 2. Add remaining ingredients slowly; drop on preheated cookie sheet, bake at 375 degrees and let cool before ...
Cream sugar, shortening and eggs with mixer. Combine all the dry ingredients, except soda. Beat soda with buttermilk. Alternate flour mixture and ...
Mix all ingredients ... to make a soft batter. Roll out ... cut with round cookies cutter. I use ... browned, at 350-375 degrees depending on size of oven.
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