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Lemon Shortbread Heart Cookies

Lemon Shortbread Heart Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons (packed) finely grated lemon peel
  • 1/2 teaspoon vanilla extract
  • Generous pinch of coarse kosher salt
  • 2 teaspoons (about) sugar
  • Additional powdered sugar (optional)

Special equipment

  • 2- to 2 1/2-inch-diameter heart-shaped cookie cutter

Recipe Preparation

  • Line 2 large rimmed baking sheets with parchment paper. Using electric mixer, beat butter and 1/4 cup powdered sugar in medium bowl until smooth. Beat in lemon peel and vanilla. Add flour and coarse salt and beat just until blended. Transfer dough to large piece of plastic wrap and press into disk. Cover dough with another piece of plastic wrap and roll out dough to 1/4-inch thickness. Place wrapped dough on another baking sheet and chill until firm, 20 to 30 minutes.

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Transfer wrapped dough to work surface; remove top sheet of plastic. Using 2- to 2 1/2-inch-diameter heart-shaped cookie cutter dipped in flour, cut out cookies and place on 1 parchment-lined baking sheet, spacing 1 to 1 1/2 inches apart. Reroll dough scraps to 1/4-inch thickness and cut out additional cookies; place on second parchment-lined baking sheet. Sprinkle top of cookies lightly with sugar (about 2 teaspoons). Chill 10 minutes.

  • Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely. Sift powdered sugar lightly over top of cookies, if desired. DO AHEAD Can be made 3 days ahead. Store in single layer in airtight container at room temperature.

Nutritional Content

One serving contains: Calories (kcal) 84.8 %Calories from Fat 58.4 Fat (g) 5.5 Saturated Fat (g) 3.5 Cholesterol (mg) 15.0 Carbohydrates (g) 8.0 Dietary Fiber (g) 0.2 Total Sugars (g) 2.6 Net Carbs (g) 7.8 Protein (g) 0.8 Sodium (mg) 14.6Reviews Section

Lemon Christmas Cookie - Lemon stars christmas cookies | Xmas food, Holiday recipes .

Lemon Christmas Cookie

Gorgeous on your christmas cookie tray! Finally, christmas is around the corner and its time for cookies & cakes. Our classic italian christmas cookies are buttery, tender, cakey and not too sweet. Homemade lemon christmas cookies 16 16. They take after chocolate an entire year!

The german lemon heart cookies are traditional christmas cookies. Lemon shortbread cookies with bits of white chocolate, topped with lemon curd are delicious and refreshing summer treat. These lemon christmas cookies look so festive and they are very easy to make. These lemon crinkle cookies are perfe. Christmas cookie experiments glittering lemon cookies Gorgeous on your christmas cookie tray! Ingredients for german lemon heart cookies: Zest and juice of one lemon.

Lemon Glazed Christmas Wreath Cookies | Recipe (With . from i.pinimg.com Dip each cookie top into the lemon glaze and let set, about 20 minutes. Plain flour 160g / 1 1/4 cups baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon fine sea salt 1/8 teaspoon butter. We are officially on day five of the twelve days of christmas cookies! If it's cute you're after, these crazy cute reindeer cookies will be right up your street! I was thrilled the first time i made them to. By christmas eve i've usually baked at least 12 types of cookies (more or less) to give to friends these lemon squares are one of my absolute favorites!! Ingredients for german lemon heart cookies: These lemon crinkle cookies are perfect if you love lemon desserts! Combine the flour, powdered sugar and lemon zest, make a well in the center, add transfer the cookies to a wire rack and brush with a thin coat of jam. They take after chocolate an entire year! Lemon shortbread cookies with bits of white chocolate, topped with lemon curd are delicious and refreshing summer treat.

The german lemon heart cookies are traditional christmas cookies.

By christmas eve i've usually baked at least 12 types of cookies (more or less) to give to friends these lemon squares are one of my absolute favorites!! Ingredients for german lemon heart cookies: If it's cute you're after, these crazy cute reindeer cookies will be right up your street! Instead of trading cookies, we're trading christmas cookie recipes. Sprinkle with coarse sugar, let. I had just had emilia, was doing some holiday baking and knew that a lemony cookie. The german lemon heart cookies are traditional christmas cookies. Find these shortbread cookies and over 100 more christmas cookies at chatelaine.com. Lemon christmas cookie / lemon lime christmas trees star tribune : Like words into novels or notes into melodies there are thousands of tastes out there to be explored, combined and enjoyed. I was thrilled the first time i made them to. 120 g (4.23 oz) of sugar. The german lemon heart cookies are traditional christmas cookies. These lemon christmas cookies look so festive and they are very easy to make.

Plain flour 160g / 1 1/4 cups baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon fine sea salt 1/8 teaspoon butter. Cookie upside down, put a drop of water on each and bake at 350°f. These lemon crinkle cookies are perfe. Lemon shortbread cookies with bits of white chocolate, topped with lemon curd are delicious and refreshing summer treat. Sprinkle with coarse sugar, let. Find these shortbread cookies and over 100 more christmas cookies at chatelaine.com. In a medium bowl, whisk together powdered sugar and lemon juice. Dip cookie cutters in flour and cut out cookies. 120 g (4.23 oz) of sugar.

Lemon Snowball Cookies | Recipe | Snowball cookies . from i.pinimg.com Carefully transfer the cookies to the lined baking sheets, laying them with a bit of space. Like words into novels or notes into melodies there are thousands of tastes out there to be explored, combined and enjoyed. They take after chocolate an entire year! Lemon & ginger christmas cookies kitchenmason easy 13. I had just had emilia, was doing some holiday baking and knew that a lemony cookie. This is one of my favorite lemon christmas i had just had emilia, was doing some holiday baking and knew that a lemony cookie. If it's cute you're after, these crazy cute reindeer cookies will be right up your street!

They take after chocolate an entire year!

Dip cookie cutters in flour and cut out cookies. Cookie upside down, put a drop of water on each and bake at 350°f. The german lemon heart cookies are traditional christmas cookies. More than 40 christmas cookie recipes, including mine for buttery lemon oatmeal lacies.(these happen to be a perfect. Combine the flour, powdered sugar and lemon zest, make a well in the center, add transfer the cookies to a wire rack and brush with a thin coat of jam. These lemon crinkle cookies are perfect if you love lemon desserts! Find these shortbread cookies and over 100 more christmas cookies at chatelaine.com. In a medium bowl, whisk together powdered sugar and lemon juice. I will be showing you some very easy and yummy christmas recipes. Christmas cookies are the perfect way to celebrate the holiday in 2020. Christmas cookie experiments glittering lemon cookies Sprinkle with coarse sugar, let.

In a medium bowl, whisk together powdered sugar and lemon juice. These lemon christmas cookies look so festive and they are very easy to make. These lemon crinkle cookies are perfect if you love lemon desserts!

Mrs. Claus' Lemon Cookies | MrFood.com from irepo.primecp.com Like words into novels or notes into melodies there are thousands of tastes out there to be explored, combined and enjoyed. We are officially on day five of the twelve days of christmas cookies! They take after chocolate an entire year! Cookie upside down, put a drop of water on each and bake at 350°f. Carefully transfer the cookies to the lined baking sheets, laying them with a bit of space. .own, because these cookies are lemony lemon and so delicious and maybe you put your local this lemon crinkle cookie recipe for both summer time cookie baking as well as christmas cookie. 99 christmas cookie recipes to fire up the festive spirit. 120 g (4.23 oz) of sugar. The german lemon heart cookies are traditional christmas cookies. Christmas cookie experiments glittering lemon cookies

Zest and juice of one lemon.

Dip each cookie top into the lemon glaze and let set, about 20 minutes. Ingredients for german lemon heart cookies: These lemon crinkle cookies are perfe. Sprinkle with coarse sugar, let. We've gathered more than 200 of the best, easiest, and unique christmas cookie recipes, ranging from traditional sugar and. The german lemon heart cookies are traditional christmas cookies. Instead of trading cookies, we're trading christmas cookie recipes. If it's cute you're after, these crazy cute reindeer cookies will be right up your street! They take after chocolate an entire year! Plain flour 160g / 1 1/4 cups baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon fine sea salt 1/8 teaspoon butter. Our classic italian christmas cookies are buttery, tender, cakey and not too sweet. The german lemon heart cookies are traditional christmas cookies. These lemon christmas cookies look so festive and they are very easy to make. More than 40 christmas cookie recipes, including mine for buttery lemon oatmeal lacies.(these happen to be a perfect. .own, because these cookies are lemony lemon and so delicious and maybe you put your local this lemon crinkle cookie recipe for both summer time cookie baking as well as christmas cookie.

4.5 stars stars based on 13 reviews.

Plain flour 160g / 1 1/4 cups baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon fine sea salt 1/8 teaspoon butter.

Find these shortbread cookies and over 100 more christmas cookies at chatelaine.com.

This is one of my favorite lemon christmas i had just had emilia, was doing some holiday baking and knew that a lemony cookie.

In a medium bowl, whisk together powdered sugar and lemon juice.

Christmas cookie experiments glittering lemon cookies

Zest and juice of one lemon.

I had just had emilia, was doing some holiday baking and knew that a lemony cookie.

Gorgeous on your christmas cookie tray!

Lemon & ginger christmas cookies kitchenmason easy 13.

Like words into novels or notes into melodies there are thousands of tastes out there to be explored, combined and enjoyed.

Dip each cookie top into the lemon glaze and let set, about 20 minutes.

Our classic italian christmas cookies are buttery, tender, cakey and not too sweet.

I was thrilled the first time i made them to.

We've gathered more than 200 of the best, easiest, and unique christmas cookie recipes, ranging from traditional sugar and.

Lemon & ginger christmas cookies kitchenmason easy 13.

They take after chocolate an entire year!

I had just had emilia, was doing some holiday baking and knew that a lemony cookie.

Carefully transfer the cookies to the lined baking sheets, laying them with a bit of space.

Cookie upside down, put a drop of water on each and bake at 350°f.

4.5 stars stars based on 13 reviews.

Christmas cookie experiments glittering lemon cookies

.own, because these cookies are lemony lemon and so delicious and maybe you put your local this lemon crinkle cookie recipe for both summer time cookie baking as well as christmas cookie.

I was thrilled the first time i made them to.

Love cookies with 'warming' spices?

Sprinkle with coarse sugar, let.

We've gathered more than 200 of the best, easiest, and unique christmas cookie recipes, ranging from traditional sugar and.


Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until the butter is smooth, about 1 minute. Gradually add the superfine sugar, then the vanilla and lemon zest, mixing until light in color and texture, about 3 minutes. Reduce the mixer speed to low. In thirds, add the flour and salt. Mix, scraping down the sides of the bowl to be sure the dough is well combined, until the dough cleans the sides of the bowl.

Place the dough on a lightly floured work surface and knead briefly until smooth. Dust the work surface and the top of the dough with flour, and roll out the dough into a 1⁄4-inch-thick rectangle. Using a 21⁄2-inch round fluted cookie cutter, cut out the cookies, and place them 1 inch apart on the half-sheet pans. Gather up the scraps, roll out, and cut out more cookies until all of the dough has been used. Refrigerate the cookies until chilled, about 30 minutes.

Bake, switching the position of the pans from top to bottom and front to back halfway through baking, until the edges are very lightly browned, about 15 minutes. Remove from the oven and immediately sprinkle the cookies lightly with the granulated sugar (the sugar will not stick if the cookies aren’t hot). Cool completely on the pans.

Note: The cookies can be stored in an airtight container at room temperature for 5 days.


Keto Lemon Shortbread Cookies – Low Carb

These Keto Lemon Shortbread cookies are my new easy, &ldquogo to&rdquo keto cookie recipe &ndash and once you try them you&rsquoll understand why!

I wasn&rsquot always a fan of lemon flavored desserts &ndash in fact, as a kid I wouldn&rsquot even eat them. In my adulthood though, I&rsquove come to appreciate the brightness that lemon imparts to a dessert, especially in keto recipes &ndash and now I can&rsquot get enough of it.

I would even go so far as to say that when given the choice of lemon over chocolate, 75% of the time the lemon flavored dessert would win out. Crazy, I know &ndash sometimes I can&rsquot believe it either!

So maybe it&rsquos due to all of the pastel colored foodie magazines showing up in my mailbox, and the promise of Spring and warmer weather just around the corner, but I&rsquove had lemons on the brain for weeks now.

Anyway, during my crazed obsession with all things lemon last week, I also made these awesome keto lemon shortbread cookies, and they did NOT disappoint!

These keto lemon shortbread cookies require just four ingredients and have an addicting lemon flavor and crusty shortbread texture that I absolutely love!

Be sure to use a sweetener that is advertised to bake like sugar (I prefer granulated erythritol like Swerve, or a monk fruit and erythritol blend like Lakanto) and not a liquid sugar free sweetener or they may not hold together properly.

Also important is that you chill these keto lemon shortbread cookies before you cut them into cookies, otherwise they will crumble apart and be impossible to work with.

This versatile keto shortbread dough also makes a lovely low carb tart base or keto pie crust, which does not require pre-chilling. You simply press it into your pan and bake it for 15 minutes.


Here are the ingredients needed for these decorated valentine heart cookies. If you want to serve them plain, you can skip the last two ingredients.

  • Butter
  • Granulated Sugar
  • All-Purpose Flour
  • Vanilla Extract
  • Royal Icing and Sprinkles (optional)
  • Red food coloring (optional)

Healthy Lemon Shortbread Cookies

Healthy Lemon Shortbread Cookies — simple, sweet, buttery, and lemony fresh delicious! You’d never know these are sugar free, gluten free, dairy free, and vegan!

When you’re craving the crumble and richness of Shortbread Cookies, but want a little more oomph in flavor, add some lemon zest to the cookie dough and voila! You’ve “oomphed” up this shiz to da MAX. No offense to my other Shortbread Cookie recipes (I’m lookin’ at you Matcha Green Tea Almond and Funfetti), but these have got to be my absolute FAVORITE flavor yet. While I love all the flavors the same, these Healthy Lemon Shortbread Cookies hold a special place in my heart.

When I was younger — and just as chocolate-obsessed as I am now — I never really liked citrusy desserts.

Why suck on a sour lemon when you can have sweet and creamy Milk Chocolate?? I must have asked my sister this on a weekly basis. My sister has never had much of a sweet tooth (SACRILEGIOUS, I know), but would always always always be down to eat something sweet if it had lemon in it. Being the younger sister, I always looked up to my big sister. If she would eat a lemony dessert, I would eat it too (and try to like it, despite hating citrus at the time). I’d take a bite of that Lemon Bar or Key Lime Pie that she was eating and fake a smile, just so I could be closer to my big sis in that special moment.

Nowadays, I not only appreciate citrusy sweets, I absolutely love ’em! And I think it’s because those fond memories of eating desserts with my sister flood in whenever I get a taste of lemon, lime, or grapefruit.


  • 12 oz. (1-1/2 cups) unsalted butter, softened more for the pan(s)
  • 15 oz. (3-1/3 cups) unbleached all-purpose flour
  • 2 Tbs. cornstarch
  • 1 tsp. table salt
  • 5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. pure vanilla extract or paste
  • For rectangular cookies, lightly butter the bottom of a straight-sided 9吉-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.
  • Combine the flour, cornstarch, and salt in a medium bowl.
  • In a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.
  • Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.
  • For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking.
  • For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.
  • Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.
  • Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).

Make Ahead Tips

Once the dough is pressed into the pan and cut, it can be wrapped and refrigerated for 1 day or frozen for up to 1 month. If freezing the dough, thaw it overnight in the refrigerator before baking.

Baked and cooled cookies can be layered between sheets of parchment or waxed paper in an airtight container and stored at room temperature for up to 4 days.


How to bake lemon bar cookies

This is the very unique part of this recipe, as each cookie is assembled just like a thumbprint cookie but is then baked just like any other drop cookie. As the cookies spread in the oven, the curd will spread along with it. In the end you’re left with a flat but puffed gooey butter cookie with an even layer of curd baked right on top.

As this can be a tricky step, make sure you follow the instructions exactly as they are. Most importantly, use the right sized cookie scoop.

Since the dough is very sticky, using a cookie scoop is key for a mess-free butter cookie. That way, you can simply scoop the dough right into a bowl of powdered sugar and toss to coat. This prevents the sticky dough from sticking to your hands.

Make sure to use a large cookie scoop that holds about 3 tablespoons of dough. This is the perfect size as it gives you the best cookie to curd ratio.

After you’ve placed 5 sugar-coated cookie dough balls on to your baking sheet, it’s now time to create a small indent for the curd to sit. Using the back of a rounded tablespoon, press into the center of each cookie. Only press about halfway down, as shown in the picture above. This provides the perfect nesting spot of the curd to sit, allow it to stay within the cookie as they bake and spread.

Then fill each indent with a full 1 teaspoon of curd. It should almost look like a yolk! Now your cookies are ready to bake.


Lemon Cookies

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There are still a few lemons hanging out in the trees around our neighborhood, so it’s no wonder they come to mind when I’m brainstorming what to bake with next. These Lemon Cookies are simple to make, buttery, sweet and tart all in one. They are like little bites of sugary sunshine! I think we all need a little something bright and cheery coming out of our kitchens right about now.

Are you all staying busy while staying home? I’m a natural homebody. My happy place is tucked into the corner of the couch with a cup of coffee nearby and a good book in hand. I’ve just finished reading the Laura Ingalls Wilder’s Little House in the Big Woods series and loved every page. It was so interesting to read about how her family survived long winters on the prairie with meager supplies. They were resourceful and relied on each other. Complaining simply wasn’t an option!

It was sweet to read in one of the books about the first time Laura tasted lemonade. I’m sure a tin full of these Lemon Cookies would have been a rare treat! We do take so much for granted I’m sure, but I’m thankful to have so many wonderful ingredients at my fingertips even today in the middle of this pandemic.

The recipe for these Lemon Cookies is a bit unusual. It calls for both butter and oil, as well as powdered and granulated sugar. This combination makes for a unique texture with a fine crumb and an almost shortbread-like texture. They are soft but not crisp, and they melt in your mouth but are not crumbly. The dough will be on the sticky side, but chilling is not required. It is helpful to use a spring-loaded cookie scoop when placing the dough onto the baking sheet. I used about 1 tablespoon of dough per cookie.

I like to dust the baked cookies with powdered sugar just as they come out of the oven. I like the way it melts into the warm cookie and sticks to the top. Then once they are cooled, I go back and do one more layer of powdered sugar that doesn’t melt in. Give these Lemon Cookies a try friends, and share a little sunshine with your loved ones!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Shortbread Hearts!

Easy Three Ingredient Shortbread Hearts coated in White & Milk Chocolate – perfect easy bake!

So, shortbread is one of those bakes that is a complete and utter classic. It’s been around for hundreds and hundreds of years, and you just can’t beat it! Shortbread hearts are just too cute too.

Who knew that creaming together butter, sugar and flour would create such a basic but wonderful biscuit that will still be ever so popular to this day?!

This recipe for shortbread hearts is super duper easy, and can be used every day, not just for Valentines – but I love an excuse for anything soppy and chocolate covered!

This is just a normal recipe for shortbread, and I decided to decorate them by coating one half in chocolate with some sprinkles to make it at least slightly bit different for the big day, and shortbread is my boyfriends favourite biscuit – seriously, I bake a batch, and he eats them ALL!

The thing I adore about shortbread is that it is insanely easy to make – and shortbread on its own can consist of just 3 ingredients! So, how can you not love it? I add a couple more ingredients in this recipe to give it a bit more show, however!

I think pretty much everyone has made shortbread at some point in their lives, because it really is so easy! I use my KitchenAid to make it out of habit, but you can easily make it with just a bowl and a spoon!

You can use actual unsalted butter (classic), or you can use a baking spread! Either or is fine! If you want to make them gluten free, the switch is straight forward – gluten free can just be a little crumblier.

When you’re covering yours in chocolate, if you so choose to do so, I find it easiest to use a container as small as possible, but one that will still fit the biscuit safely inside!

I tend to only really cover the front of the biscuit for definite, as I’m less fussed about the back of the cookie – but whatever floats your boat! The drizzles of the chocolates is there because it’s fun, and because it uses up the rest of the chocolate!

This is definitely a bake you can make with your children, for your loved one, or just because you fancy a really easy bake! Enjoy! x