How To make Lemon Kiss Cookies 2
1 1/2 c Butter or margarine;
-softened 3/4 c Sugar
1 tb Lemon extract
2 3/4 c All-purpose flour
1 1/2 c Almonds; finely chopped
14 oz Milk chocolate candy kisses
Powdered sugar 1/2 c Semi-sweet chocolate chips
1 tb Shortening
In large bowl, beat butter, sugar and lemon extract until light and fluffy. Add flour and almonds; beat at low speed until well-blended. Cover; refrigerate at least 1 hour for easier handling. Shape scant tablespoon dough around each candy kiss, covering completely. Roll in hands to form ball. Place on ungreased cookie sheets. Bake at 375 degrees for 8-12 minutes or until set and bottom edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Lightly sprinkle cooled cookies with powdered sugar . In small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie. HIGH ALTITUDE: Above 3500 feet: Decrease butter to 1-1/4 cups. Bake as directed above. (SOURCE: Pillsbury's Bake-Off Cookie Winner) -----
How To make Lemon Kiss Cookies 2's Videos
Lemon Cookies made with a Box Cake mix
#shorts
#cookiesrecipes
#lemoncookies
When you are running low on time this is a delicious alternative. It is so quick and easy they taste like you spent hours in the kitchen. These cookies can be made with any box cake mix for a variety of flavors.
One box cake mix
1/4 cup oil
juice from one lemon
zest from one lemon
2 eggs
Mix together and drop by spoonfuls on a baking sheet and bake at 350* for about 12 minutes. If you want a glaze you can make a simple glaze with one cup of powder sugar and enough lemon juice to make it easy to drizzle over the top.
This post contains direct sales links to my accounts. That means that if you make a purchase after clicking the link I will make a commission at no extra cost to you.
Contact info:
justinascountrykitchen@gmail.com
sweet_homewithtina on Instagram
Justina's Country Kitchen on Facebook
Thank you for watching and don't forget to like, subscribe and hit the notification bell to see more content.
????Recommended video????
Black Forest Cookies/Moist and Delicious
THE BEST ITALIAN COOKIES: SOFT LEMON COOKIES
These lemon cookies are soft, tender, and not overly sweet - the best cookie for a cup of coffee or tea in the afternoon. Soft lemon cookies are easy to make and are freezer-friendly if you want to make them ahead.
SOFT LEMON COOKIES:
INGREDIENTS:
2 cups + 1 tablespoons flour
1 teaspoon baking powder
1 pinch salt
½ cup butter (soft)
½ cup granulated sugar
1 large egg (room temperature)
1 tablespoon lemon juice
zest of 1-2 lemons
EXTRAS
4-5 tablespoons powdered/icing sugar
FOR MORE RECIPES FOLLOW US HERE:
BLOG:
FACEBOOK:
INSTAGRAM:
TIKTOK:
BUON APPETITO! HAPPY COOKING AND HAPPY TRAVELS!
Lemon Meringue NY Cookies Recipe with Sally and Dane | Cupcake Jemma Channel
The Cookie Kids are back with the recipe that you guys having begging us for for MONTHS. These Lemon Meringue Cookies are backed full of White Chocolate, Crispy Meringue pieces (home made obvs) and a ton of fresh Lemon Zest which makes them, as Dane says as refreshing as a cookie could ever be.
And as always, if you don't fancy making these yourself then head on down to Crumbs & Doilies in Soho to get one made by the pros.
For heaps of behind the scenes access on what we get up to, how our studio build is coming along and no doubt all the Paris lols then join our Bake Club at
---------------------
For the Crispy Meringues
Preheat Oven to 90C fan assisted (110C non fan)
50g Egg White
100g Caster Sugar
For the Cookies
Preheat Oven to 190C fan assisted (210C non fan)
230g Cold Unsalted Butter
Zests of 2 Lemons
160g Caster Sugar
160g Light Brown Sugar
50g Crushed Meringue
300g White Choc Chips
500g Plain Flour
2 tsp Baking Powder
1 tsp Sea Salt
2 Eggs
---------------------------------
JOIN THE BAKE CLUB FOR FULL DOWNLOADS:
BAKE AT HOME KITS & MERCH:
CAKES & COOKIES:
INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Easy Cake Mix Soft Lemon Cookies
1 box lemon cake mix
2 eggs
1/3 cup oil
Mix cake mix, oil, and eggs. Scoop onto lined cookie sheet. Bake at 350° 8-10 minutes. Shorter time for softer cookies. Longer time for more of a crunchy cookies.
Easy Lemon 60 Second by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
How to Make Lemon Meringue Kisses (Or Cookies) ~ Roaster Toasterz
In this video Roaster Toasterz shows you how to make Lemon Meringue Kisses or Cookies!
Recipe
§ 2 Large Egg Whites
§ 2/3 Cup of Sugar
§ 1/4 Teaspoon of Vanilla Extract
§ 1 Teaspoon of Fine Lemon Zest
§ 1/4 Teaspoon of Cream of Tartar*
§ Pinch of Salt*
*Optional
Mix eggs on low speed until foamy. Add cream of tartar, pinch of salt, and vanilla extract. Mix on medium high slowly adding the sugar until when the mixer is pulled out it keeps its peaks. Place batter in pastry bag and place in 1 teaspoon shapes. Bake for about 40-45 minutes at 200º. Enjoy!
Subscribe: youtube.com/subscription_center?add_user=Roaster%20Toasterz
Intro Music:
Daily Beetle Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Lemon Cake Mix Cookies
These lemon cake mix cookies (or you might call them lemon crinkle cookies) are made with a box of lemon cake mix, lemon zest, and lemon juice for ultimate citrus flavor.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
15 oz lemon cake mix dry mix only
1 egg
1/2 cup unsalted butter softened
6 oz cream cheese softened
1 Tbsp fresh lemon juice
1 tsp lemon zest
1/3 cup powdered sugar optional
Instructions
With mixer on medium speed, beat cream cheese and butter together until creamy.
Add lemon juice, lemon zest, and egg. Mix until homogenous.
Add in cake mix and mix on low speed until incorporated. Turn up mixer and mix until homogenous. You may need to scrape the bowl and mix again.
Preheat oven to 350 F.
Cover dough with plastic wrap and refrigerate for 30 minutes.
Measure out heaping tablespoons of dough and roll between your palm. Dough may still be sticky.
Roll each ball in powdered sugar and place on a parchment paper lined baking sheet, 2 inches apart.
Bake for 11-13 minutes (12 was perfect for us). Remove from oven and allow to rest on baking sheet for 3 minutes, then carefully move cookies to cooling rack.
Notes
You should only need 1 medium-large lemon for this recipe.
Spraying your hands with cooking spray can help keep the dough from sticking to your hands.
The powdered sugar step is just for decoration and can be eliminated.
Dough can be made 3 days ahead and stored in the refrigerator.
Cookies should be stored in a covered container at room temperature for up to 5 days.