Lemon Butter Cookies

Dorie Greenspan (From Paris Sweets; Broadway Books)



Makes about 4 dozen.



8 ounces (2 sticks) unsalted butter, at room

temperature

2/3 cup confectioners' sugar, sifted

2 large egg yolks, at room temperature

Pinch of salt

2 teaspoons pure vanilla extract

Grated zest of 1 to 1 and 1/2 lemons, to taste

2 cups all-purpose flour

1/2 cup granulated sugar, for coating



Beat butter in the bowl of a mixer fitted with the

paddle attachment at medium speed until it's smooth.

Add confectioners' sugar, and beat until silky. Beat

in 1 of the egg yolks, following it with the salt,

vanilla, and lemon zest. Reduce speed, and add flour,

beating just until it disappears. (It is better to

underbeat than overbeat; if streaks of flour remain,

blend with a spatula.) Turn the dough out onto the

counter, form it into a ball, cut in half, wrap each

half in plastic, and chill until firm, about 30

minutes.



Form each piece of dough into a 11/4-inch-diameter

log. Wrap the logs in plastic, and chill for 2 hours.

(The dough can be wrapped and refrigerated for up to 3

days or frozen for up to 1 month.)



Position racks to divide the oven into thirds, and

preheat to 350 degrees. Line two cookie sheets with

parchment paper.



Whisk the remaining egg yolk in a small bowl until it

is smooth and liquid. Spread the sugar on wax paper.

Remove logs from the refrigerator, unwrap, and brush

lightly with egg yolk. Roll the logs in the sugar,

pressing gently so it sticks. Slice them into

1/4-inch-thick rounds. (If you make them thicker, bake

them longer.) Place on cookie sheets, leaving about

1/2 inch between them, and bake for 12 to 14 minutes,

or until they are set but not browned. (It's fine if

the yolk-brushed edges brown a bit.) Transfer to

cooling racks.



Note: Because the sugar coating will melt, these

cookies are not suitable for freezing.

Orange Refrigerator Cookies



Cookies



1/2 cup shortening

3/4 cup sugar

1 egg

2 tbsp. evaporated milk

1-1/2 tbsp. grated orange rind

1 tsp. vanilla

2 cups all-purpose flour

1-1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup pecan halves (+/-)

Directions

Cream shortening. Gradually add sugar, beating until light and

fluffy. Add egg and beat well. Add evaportated milk, orange rind and

vanilla; beat well. Combine flour, baking powder and salt. Add to

creamed mixture and beat well. Shape dough into 2 (12x2") retangles.

Place pecan halves, lengthwise, down center of each rectangle. Fold

sides of dough tightly over pecans. Wrap logs in waxed paper and

chill at least 2 hours. Cut dough into 1/4" slices and place on an

ungreased cookie sheet. Bake at 350º F. 5 - 10 minutes or until

lightly browned. Cool cookies on wire racks.

Yummy Orange Balls

Ingredients



1 stick butter or margarine, melted

1 pkg. (12 oz.) vanilla wafers, crushed

1 box (1 lb.) confectioners' sugar

1 cup pecans or walnuts, finely chopped

1 can (6 oz.) frozen orange juice, thawed

enough finely grated coconut

Directions

Mix crushed vanilla wafers, sugar and nuts. Add melted butter

and thawed orange juice; mix well. Roll into small balls and roll

them into finely grated coconut. Store in refrigerator overnight

before serving.

Note: Serve these in Fall or Winter with coffee or hot tea. These

freeze well, IF you have any left.

Lemony Snowballs
½ Cup butter, soft
2/3 Cup sugar
1 egg
¼ Cup lemon juice
1 ¾ Cup flour
¼ teaspoon salt
1/4 teaspoon baking soda
¼ teaspoon cream of tartar
powdered sugar to use after snowballs have baked
Cream butter and sugar together in mixing bowl. Add egg and lemon juice. Blend together. Add dry ingredients, salt, baking soda, cream of tartar and flour. Stir together until well blended. Preheat oven to 350 degrees. Roll dough into small balls and place on cookie sheet. If dough is too sticky to handle chill for 2 hours. Bake snowball cookies for 10-12 minutes until bottoms are lightly browned. Move to cooling rack or sheet of waxed paper. After cookies have cooled slightly so you can handle them, roll them in powdered sugar. Makes about 24.

Lemon Bars
Source: Pillsbury’s Cookbook of Family Favorites

I know everyone has a recipe for Lemon Bars but this particular one has been made by me for many years. My recipe card is wrinkled and stained. Since the recipe is written in pencil, the pencil has even begun to fade. I thought it was time to type on the computer and share with all of you. I hope you think they are as wonderful as my family does.

2 cups flour
1 cup margarine softened
I use butter.
½ cup powdered sugar
4 eggs
2 cups granulated sugar
Dash of salt
5 tablespoons lemon juice (2 lemons)
I use bottled lemon juice
1/4 cup flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Spoon flour into measuring cup, level off. Combine the 2 cups flour, margarine or butter and ½ cup powdered sugar. Mix thoroughly and press into ungreased 13 inch x 9 inch pan. **Bake 20 minutes.

Meanwhile, mix eggs, granulated sugar, salt and lemon juice. Fold in ¼ cup flour and baking powder. Pour on to hot crust; bake 25 minutes longer. Cool; cut into squares and sprinkle with powdered sugar.

**The crust is done when it is barely brown. Don’t bake too long.

Apple Butter Cookies

Ingredients



1/4 cup softened butter or margarine

1 cup each packed brown sugar, all-purpose flour

1 egg

1/2 cup each quick cooking oats, apple butter, chopped nuts, raisins

1/2 tsp. each baking soda, baking powder, salt

2 tbsp. milk

Directions

In a mixing bowl, cream butter and sugar. Beat in egg, oats

and apple butter. Combine dry ingredients; gradually add to creamed

mixture along with milk; beat until blended. Stir in nuts and

raisins. Chill well. Drop by tsp. onto a lightly greased cookie

sheet. Bake at 350º F. (175º C) for 15 minutes.

Note: Freeze baked cookies in tins or freezer bags for the months ahead.

 

Orange Ice Boc Cookies

2 cups flour 
1/2 tsp. baking soda 
3/4 tsp. salt 
3/4 cup butter 
3/4 cup brown sugar 
3/4 cup white sugar
1 egg, beaten
2 tsps. orange juice
rind of 1 orange
1 cup chopped pecans

Combine flour, soda and salt. Cream butter, sugars. egg, juice and rind. Add dry mixture. Add nuts. Make two log rolls on wax paper. Chill for several hours. Slice thinly. Bake at 375° for 8-10 minutes.

BLOOMING APPLE COOKIES 1/4 cup peanut butter 4 Dutch cocoa cookies (or any kind of flat round cookie, I used oatmeal cookies). 1 Gala apple, cored and thinly sliced 1/4 cup apple jelly (I used grape jelly) 1/4 cup mini chocolate chips Place cookies on work surface, spread 1 tbs peanut butter on each cookie. Divide apple slices among cookies, arranging in flower pattern. (You kind of place apple slices on top of each other in a circle but overlapping to look like a flower). Transfer cookies to serving plates. In microwave bowl, microwave apple jelly 30 seconds or until melted. Brush jelly on apple slices. Divide chips among centers of flowers. Garnish each cookie with a mint sprig, to create flower stem, if desired. MAKES 4 SERVINGS.*

Apple Cookies



1/4 cup butter



1/2 cup sugar



1/2 cup brown sugar



1 egg



1 teaspoon vanilla



1 1/2 cups sifted flour



1 teaspoon baking powder



1/2 teaspoon baking soda



1/4 teaspoon salt



1/4 cup sour cream



1/2 cup raisins



1 cup finely chopped unpeeled apples



Cream butter with sugars; beat in egg and vanilla. Sift together the



dry ingredients then add to creamed mixture alternately with sour



cream, raisins, and chopped apples. Drop cookie dough by teaspoons



onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.



Makes about 3 dozen apple cookies.

COCONUT THUMBPRINT COOKIES



1/2 c. butter flavor shortening

1/2 c. sugar

1 egg, separated

3/4 c. unsifted all-purpose flour

1/4 tsp. salt

1/4 tsp. baking powder

2/3 c. flaked coconut

1/4 c. jam or jelly

1 tsp. vanilla



Oven at 375 degrees. Grease baking sheets. Cream shortening, sugar,

egg

yolk

and vanilla. Combine flour, salt, baking powder. Add to creamed

mixture.

Blend well. Form balls about 1 inch. Beat egg white and roll ball in

egg

white and then in coconut. Place on baking sheet. Make shallow

depression

with thumb in each cookie. Fill with 1/2 teaspoon preserves. Bake 8-

10

minutes or until coconut begins to brown. Cool on baking sheet 1 or 2

minutes. Makes 2 dozen.