Best Lemon Cutouts Recipes
MELT-IN-YOUR-MOUTH LEMON CUTOUTS
Full of lemony flavor, these cookies are great for any time of year and always popular with family and friends.-Patricia C. Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.
Nutrition Facts :
LEMON POPPY SEED CUTOUTS
I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. -Ilana Pulda, Bellevue, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in lemon zest, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between 2 sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 17mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CUTOUTS
My grandmother passed away when I was 5 years old, so I treasure this recipe of hers. Grated lemon peel adds a refreshing flavor that makes these cookies stand out from other butter cookies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon zest; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. , Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON GINGER CUTOUTS
I bake these cutouts for Thanksgiving and Christmas, then decorate them in the colors of the season. If I run out of time before the holidays, I simply skip the frosting step and sprinkle the colored sugar directly on the cookies before they go in the oven. The end result is just as festive and still yummy.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add corn syrup, honey and lemon zest. Combine the flour, salt, baking soda, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until light golden brown. Remove to wire racks to cool. Repeat with remaining dough., For frosting, in a small bowl, combine confectioners' sugar and enough water to achieve desired consistency. Spread over cookies. Sprinkle with colored sugar if desired.
Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON POPPY SEED CUTOUTS
I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. -Ilana Pulda, Bellevue, Washington
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy. Beat in lemon peel, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
LEMON GINGER CUTOUTS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add corn syrup, honey and lemon peel. Combine the flour, salt, baking soda, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
- Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until light golden brown. Remove to wire racks to cool. Repeat with remaining dough.
- For frosting, in a small bowl, combine confectioners' sugar and enough water to achieve desired consistency. Spread over cookies. Sprinkle with colored sugar if desired.
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