How To make Lemon Lime Cookies
8 oz Unsalted butter, softened
1 1/2 c Sugar
2 tb Minced lemon zest
2 tb Minced lime zest
1/4 ts Salt
4 Egg yolks
3 tb Fresh lemon juice
3 tb Fresh lime juice
3 c Unbleached all-purpose flour
- (approximately)
These are nicely crisp and are very good with a fruit-based dessert. In a bowl, preferably of an electric stand mixer, cream together the butter, 1 cup of the sugar, the lemon and lime zests, and salt. One at a time beat in the egg yolks; stir in the lemon and lime juices. Add 2 1/2 cups of the flour and mix until just combined.
Transfer the dough to a container and chill it for at least 2 hours. (The dough can be prepared up to 3 days ahead and refrierated or frozen for up to 1 month. Defrost the frozen dough in the refrigerator before using.) Position racks in the upper and lower thirds of the oven and preheat the oven to 375F. Grease several baking sheets. Working in batches, by rounded tablespoonfuls, measure out the chilled dough and form it into 1-inch balls. Place the balls of dough on the baking sheets, spacing them well apart. Use the remaining flour to coat the flat bottom of a glass or measuring cup. Flatten the balls into 2-inch rounds about 1/4-inch thic, reflouring the glass a necessary. Bake the cookies, exchanging the position of the sheets on the racks from top to bottom and from front to back, for about 10 minutes or until the cookies are crisp and the edges and bottoms are lightly colored. With a spatula, transfer the cookies immediately to parchement paper and sprinkle with generously with the remaining 1/2 cup of sugar. (The cookies can be baked 1 day ahead and stored in an airtight container.)
How To make Lemon Lime Cookies's Videos
1943 Lemon Cookies Recipe - The Old Cookbook Show
1943 Lemon Cookies Recipe - Glen And Friends The Old Cookbook Show
Lemon Cookies.
½ c. butter.
½ c. fine white sugar.
1 egg.
Grated rind of 1 lemon.
1¼ c. flour.
1 T. baking powder.
f.g. salt.
1. Mix as plain cookies.
2. Drop from teaspoon on buttered baking sheet.
3. Bake 8 to 10 mins.
Temperature 375°F.
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Lemon and Lime Cookies | Lemon and Lime Sandwich Cookies | Lemon Cookie Recipe | Lime Cookie Recipe
Lemon and Lime Cookies | Lemon and Lime Sandwich Cookies | Lemon Cookie Recipe | Lime Cookie Recipe
In this video I share with you my idea of a Lemon and Lime Cookie. This homemade Cookie recipe creates a Lemon Sandwich cookie filled with Lime Butter Frosting. This Lemon Lime Cookie combines fresh Lemons and Limes to great a wonderful refreshing flavor rush, not to mention this Cookie will satisfy our sweet craving.
These Lemon-Lime Cookies from Scratch can be to whip together using Lemon Juice, Lemon Zest, Lime Juice, Lime Zest and course plenty of sugar. This Homemade from scratch Lemon Sandwich Cookie is packed with flavor in every bite! This from scratch Lemon Lime Cookie Recipe is easy to follow and includes burst of citrus flavor in every bite.
Following my step by step Lemon Lime Sandwich Cookie Recipe, you will be able to enjoy this delicious tasty treat that will truly will make your taste buds happy. If you like Lemon Cookies then why not kick the flavor up with some Lime Filling. This cookie is perfect for St. Patrick's Day but not only will enjoy this cookie during St. Patty's Day, this is a cookie that can be enjoyed all year long. Give this Lemon Lime Cookie Recipe a try.
Lemon Lime Cookie Recipe Ingredients
Lemon Cookie Dough
1 Cup (282.5 Grams) of Unsalted Butter Room Temperature
1 1/4 Cup (250 Grams) Granulated Sugar
1 Egg and 1 Egg Yolk
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
2 1/2 Cups (313 Grams) All Purpose Flour
1/2 Teaspoon (2 Grams) Baking Powder
1/2 Teaspoon (4 Grams) Baking Soda
1/4 Teaspoon (1.5 Grams) Kosher Salt
1 Teaspoon Yellow Powder Food Coloring
Lemon Icing Sugar
1/4 Cup (50 Grams) Granulate Sugar
1 Tablespoon Lemon Zest
Lime Filling
1 Cup (226 Grams) Unsalted Butter
4 1/2 Cups (562.5 Grams) Powder Sugar
1 Tablespoon Lime Zest
1 Tablespoon Lime Juice
1/3 Cups Heavy Cream
1 Teaspoon Green Powder Food Coloring
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Good Things: Melt-in-Your-Mouth Lime Cookies - Martha Stewart
Martha Stewart takes advantage of the seasons citrus to make these melt-in-your mouth cookies using fresh limes.
Recipe:
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Low Carb Lemon-Lime TEA CAKES - Southern Keto Tea Cake Cookies - Zevia Recipe
Join us as we reimagine a southern classic! We convert a recipe for traditional, old-fashioned tea cakes into these delicate Low Carb Lemon-Lime Southern Tea Cakes. We are proud to partner with Zevia to bring you this video!
Teacakes were very popular in the old south. With a texture and consistency a cross between cookie, shortbread and biscuit, these delicious low carb tea cake cookies are sure to become a favorite keto dessert!
Find out more about Zevia:
zevia.com
youtube.com/zevia
Find Zevia near YOU:
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Low Carb Lemon-Lime Tea Cakes
1/2 c. unsalted butter, room temperature
1/2 tsp. liquid stevia
1 tsp. xanthan gum
2 eggs
2 1/4 c. almond flour, sifted
1/2 c. oat fiber
1 1/2 tsp. baking powder
3 Tbsp. Zevia Dry Lemon Lime Mixer
1/2 tsp. vanilla extract
Glaze:
1/3 c. + 1 Tbsp. confectioner’s stevia
2 Tbsp. Zevia Dry Lemon Lime Mixer
zest of 1 lime
1. In a mixer, cream the butter 3-4 minutes or until light and fluffy. Scrape the sides of the bowl periodically.
2. With the mixer on low, slowly add the liquid stevia and xanthan gum to the butter. Turn on high and mix well for 2-3 minutes.
3. With the mixer running on low, add the eggs one at a time.
4. Add 3 Tbps. of Zevia Dry Lemon Lime Mixer and the vanilla extract and mix on high for 3 more minutes.
5. In a separate bowl, whisk together the almond flour, oat fiber and baking powder until combined.
6. Slowly add the dry ingredients into the mixer with the wet ingredients and allow to mix on medium speed for a minute. Be sure to scrape down the sides of the bowl periodically.
7. Using a 1 oz. or 2 Tbsp. portion scoop, place scoops of batter on a parchment-lined baking sheet about 3” apart. Cover with more parchment paper and use a second baking sheet to press down on the tea cakes until they are 1/2” thick. Place the baking sheet of tea cakes into the refrigerator for 15 minutes.
8. Bake in a preheated 350-degree oven for 15 minutes. Tea cakes should not be browned on top. Remove from oven and using a spatula, carefully remove the tea cakes onto a cooling rack.
9. Make the glaze. In a small bowl, whisk together the stevia confectioner’s sugar and 2 tablespoons of Zevia Dry Lemon Lime until a moderately thick glaze forms. Transfer to a small ziplock bag. Press the glaze into a corner of the bag, cut off a very small end of the corner of the bag and gently squeeze the glaze across all the cookies. Sprinkle the cookies with the zest of 1 lime and allow the cookies and glaze to completely cool before storing.
Makes 20 tea cakes.
Per tea cake:
116 Calories
10g Fat
3.1g. Total Carbs
1.6g Fiber
1.5g Net Carbs
3.8g Protein
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
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Hyperfun Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Easy key lime cookies
Delicious vegan Key Lime Cookies! With just 8 simple ingredients and only 15 minutes of active kitchen time, you can whip up a batch of these crunchy, chewy, pucker-worthy easy lime sugar cookies that are perfect for any occasion.
Recipe:
Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!