Time 30m Yield about 11 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.
Time 23m Yield about 5 dozen. Number Of Ingredients 9 Steps:
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Time 1h30m Yield 8 to 9 cookies Number Of Ingredients 10 Steps:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper. Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners’ sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined. Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet. Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies. Let the icing dry and crust over or serve immediately.
Yield Makes about 6 dozen Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Cream butter, shortening, and granulated sugar on medium-high speed in the bowl of a mixer with the paddle until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Refrigerate dough 15 minutes. Roll teaspoonfuls of dough into balls; roll in colored sugar. Place 2 inches apart on lined sheets. Bake until edges are set but centers are soft, 7 to 8 minutes. Cool on sheets 2 minutes; transfer to wire racks.
Time 52m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly. Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl. Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined. Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.
Time 30m Yield 72-96 cookies Number Of Ingredients 10 Steps:
Cream butter and sugar. Add sour cream; blend well. Add vanilla and lemon juice or extract. Add dry ingredients. Chill 3 to 4 hours. When ready to bake, preheat oven to 350 degrees F. Grease cookie sheets. Shape dough into small balls and roll in extra sugar. Flatten balls using the bottom of a glass after arranging on cookie sheets. Bake 10 minutes or until lightly browned.
Time 1h15m Yield 48 cookies, 24 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°. Sift flour, baking soda, and salt into a bowl and set aside. Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds. Reduce speed and gradually add flour mixture. Mix until just combined. Chill mixture for at least 15 minutes. Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste. Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Repeat from step 8 till cookie mixture is depleted. Cookies can be stored in an airtight container at room temperature up to 3 days. Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
Yield 8 servings Number Of Ingredients 11 Steps:
Combine all ingredients into the bowl of a heavy duty stand mixer. Mix on low speed, scraping along the side of the bowl constantly. Once dough is thoroughly mixed, wrap it in plastic and chill the dough for an hour, and up to 2 days. When you are ready to bake, preheat the oven to 350°F. Roll the dough out until ½-inch thick and cut into desired shapes. Bake for 10-12 minutes. Transfer to a rack immediately after taking them out of the oven. Decorate as desired and serve.
