Best 6 Lemon Blossom Cookies Recipes

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350 degree
• 2. In a large mixing bowl, beat margarine or butter and sugar until fluffy. Add lemon juice; beat well. Gradually add flour; mix well. Chill 2 hours.
• 3. Shape into 1 - in balls; roll in nuts if desired. Place 1 inch apart on greased baking sheet. Press thumb in center of each ball; fill with preserves.
• 4. Bake 14 to 16 minutes or until lightly browned.

LEMON SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
• Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350*
• 2. In large mixer bowl, beat butter and sugar until fluffy. Add ReaLemon juice; beat well. Gradually add flour, mix well. CHILL 2 hrs.
• 3. Shape into 1" balls. Place 1" apart on greased baking sheets. Press thumb in center of each ball, fill with jam.
• 4. Bake 14 to 16 minutes or until lightly browned. Makes 6 dozen! Tip: Put bowl of cookie dough back in fridge between baking batches, if dough gets to room temperature, the cookies spread too much.

GLAZED LEMON COOKIES

Steps:

• In a large bowl, combine butter and sugar. Mix well with an electric mixer until creamy and combined. Add in lemon juice and mix again.
• In a separate bowl, stir together (with a spoon) the dry ingredients: flour, baking powder, baking soda, and salt. Add this flour mixture to the butter mixture and beat with an electric mixer until well incorporated and a dough forms. Cover or wrap the dough and refrigerate for an hour.
• Roll out dough to a 1/4-inch thickness on a floured surface. Cut with a small circle cutter (I used 1.5-inch). Place cookies on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.

LEMON BLOSSOMS (PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
• Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
• Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
• With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
• Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

LEMON BLOSSOM COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and zest until blended.
• Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
• Refrigerate 1 hour or until firm.