How To make Lemon Icebox Cookies
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter
softened (no
:
substitutions) 3/4 cup granulated sugar
2 large egg yolks
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
***LEMON ICING *** 1 1/2 cups confectioners' sugar sifted
5 tablespoons fresh lemon juice
3 teaspoons water :
(3 to 4)
****** 1/3 cup shelled pistachios or natural almonds --
finely chopped
1. Combine flour, cornmeal and cardamom in medium bowl.
2. Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg yolks, lemon peel and lemon juice until well ble nded. With mixer at low speed, beat in dry ingredients just until combined.
3. Divide dough in half. Shape each half into a 10-inch log. Wrap each log i n plastic wrap and freeze until firm, 1 hour. (Can be made ahead. Cover and f reeze up to 1 month. Let stand at room temperature 10 minutes before slicing.)
4. Heat oven to 350?F. Unwrap and cut each log into 1/4-inch-thick slices. Ar range slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes, u ntil firm and golden at edges. Transfer cookies to wire racks and cool complet ely.
5. Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons w ater until smooth and spreadable, adding remaining 1 teaspoon water to thin ici ng if necessary.
6. Spread tops of each cookie with icing; sprinkle with pistachios. Let cooki es stand until icing is set, 15 minutes. Makes 6 dozen cookies.
Crisp and buttery, these easy slice-and-bake cookies are frosted with tart lemo n icing, then sprinkled with chopped nuts. This recipe makes two logs, so you can bake one and freeze the other for your next gathering.
Prep time: 30 minutes plus chilling Baking time: 10 to 12 minutes per batch Deg ree of difficulty: easy Can be frozen up to 1 month
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Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
How To make Lemon Icebox Cookies's Videos
How to Make Checkerboard Cookies (EASY Ice Box Cookie Recipe) | OCHIKERON | Create Eat Happy :)
Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)
I received many requests for this recipe, so I finally made it!
---------------------------------
Checkerboard Cookies
Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies
Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract
Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.
レシピ（日本語）
---------------------------------
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Ice Box Cookies Recipe| 4 Ways Holiday Cookies Everyone Will Love|GoodCookingIdeas
Ingredients
Ice Box cookies recipe. Icebox cookies recipe
*Dark Chocolate chip cookie dough (20cookies)
60g Unsalted butter
40g Powdered sugar
20g egg yolk
95g Cake flour
20g Almond flour
*50g Chocolate chip
*Dried cranberries cookie dough(20cookies)
60g Unsalted butter
40g Powdered sugar
20g egg yolk 、
95g Cake flour
20g Almond flour
35g Dried cranberries
*Cocoa White chocolate chips cookie dough (20cookies)
60g Unsalted butter
40g Powdered sugar
20g egg yolk
95g Cake flour
20g Almond flour
15g Cocoa powder
50g White chocolate chips
*Purple sweet potato powder raisin cookie dough(20cookies)
60g Unsalted butter
40g Powdered sugar
20g egg yolk
95g Cake flour
20g Almond flour
15g Purple sweet potato powder
35g Raisin
【Directions】
1. Mix butter and powdered sugar well in a large bowl.
2. Add egg yolk and mix.
3. Sift in cake flour, Almond flour, mix.
4. Divide cookie dough into 4 even portions
5. Take the 1st cookie dough. Add Dark Chocolate chip and mix. Wrap the dough with plastic wrap, leave it in the fridge for 1 hour.
6. Take the 2nd cookie dough. Add dry cranberries and mix. Wrap the dough with plastic wrap, leave it in the fridge for 1 hour.
7. Take the 3rd cookie dough. Add Cocoa powder and white chocolate chips, then mix. Wrap the dough with plastic wrap, leave it in the fridge for 1 hour.
8. Take the 4th cookie dough. Add purple sweet potato powder and raisin, then mix. Wrap the dough with plastic wrap, leave it in the fridge for 1 hour.
9. Shape dough into a cylinder with 4cm(1.6inch) diameter.
10. Wrap in plastic wrap and freeze for at least 1 hours.
11. Slice the dough into 7mm (0.3 inch) thick.
12. Place them on a baking sheet lined with parchment paper.
13. Pre-heat oven to 338 °F/170℃. Bake for 15 minutes.
14. Cool the cookies on the baking sheet or a wire rack.
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Lemon Crinkle Cookies that Taste Like Super Lemon Candy
This recipe for lemon crinkle cookies (AKA lemon crackle cookies) is the best I know. It makes delicious lemon crinkle cookies that taste like a yummy super lemon candy. This is the perfect summer cookie recipe! When it comes to lemon crackle cookies I'm picky and while I want YUMMY lemon crackle cookies I also want EASY lemon crackle cookies with beautiful lemon crinkles. This recipe delivers on both starting with a simple lemon cookie recipe from scratch that finishes with stunning lemon crinkles. They really stand out in the crowd of other homemade cookies or desserts and are my favorite lemon cookies to make as gifts or birthdays or any occasion as they are so impressive on a plate and universally devoured by all. It's a light, soft textured cake like cookie that is truly easy to make from scratch.
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Old-Fashioned Lemon Sugar Cookie - Everyday Food with Sarah Carey
Today's cookie is one of my favorites, a lemony, crunchy, sparkly gem of a cookie that's sure to become your new go-to recipe.
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Old-Fashioned Lemon Sugar Cookie - Everyday Food with Sarah Carey
Sablé Cookies ???????????? [Lemon, Coffee & Chocolate] Shortbread Cookies Recipe
Here's an easy recipe of French sablé (shortbread) cookies.
I made 3 different flavors: lemon, coffee, and chocolate.
Each flavor is made in its own distinct and fun shape. ????????????
*Feel free to turn on the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (45-50 cookies)
168 g (¾ cup) unsalted butter
120 g (1 cup) powdered sugar
3 g (½ tsp) salt
2 egg yolks (35 g)
???? Lemon cookies
80 g (½ cup + 2 tbsp) cake flour
30 g (¼ cup) almond flour
zest of 1 lemon
40 g (½ cup) toasted pistachios
???? Coffee cookies
80 g (½ cup + 2 tbsp) cake flour
30 g (¼ cup) almond flour
1 g (½ tsp) instant coffee
5 g (1 tsp) hot water
50 g (1.8 oz) dark chocolate chips
???? Chocolate cookies
64 g (½ cup) cake flour
30 g (¼ cup) almond flour
12 g (2 tbsp) cocoa powder
40 g (½ cup) sliced almonds
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[Bahasa Indonesia]
Bahan-bahan: (45-50 cookies)
168 g mentega
120 g gula halus
3 g garam
2 kuning telur (35 g)
???? Lemon cookies
80 g tepung terigu protein rendah
30 g tepung almond
1 lemon diparut
40 g kacang pistachio
???? Coffee cookies
80 g tepung terigu protein rendah
30 g tepung almond
1 g kopi instan
5 g air panas
50 g coklat chip hitam
???? Chocolate cookies
64 g tepung terigu protein rendah
30 g tepung almond
12 g bubuk coklat
40 g irisan kacang almond
#squidgame #sablecookies #shortbread
Easy Peasy Lemon Squeezy Icebox Cookie Sandwiches
These Lemon Icebox Cookies are a crowd favorite on a hot summer day and really are easy-peasy! Check out the blog post for more info and the written recipe: #ad
Also, check out the NILLA Wafers Recipe Site for more fun #NILLASummerParty recipes!
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