Best Lemon Filled Dreamscookies Recipes
LEMON-FILLED CUPCAKES
My family requests that I make these cupcakes every time I come home. For all lemon lovers!
Provided by Carlie O'Neal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
- Spoon batter into the prepared muffin cups, filling them about 2/3 full.
- Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
- Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
- Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
LEMON SANDWICH COOKIE WITH LEMON CREAM FILLING
If you're a fan of lemon, you're going to adore these Lemon Sandwich Cookies with Lemon Cream Filling. They are bursting with bright, sweet, and creamy lemon flavor! You can make them any time of the year, but I especially like them as a spring or summer treat.
Provided by Michael Wurm, Jr.
Time 45m
Number Of Ingredients 7
Steps:
- Begin by preparing the Thin Lemon Cookies. The recipe is linked in the notes below.
- As the cookies cool, prepare the lemon cream filling.
- Beat the cream cheese with an electric mixer until smooth. (Either a stand or hand mixer will work. I recommend using the whisk attachment.)
- Then, beat in the confectioners' sugar, lemon zest, vanilla extract, and lemon juice. Next, slowly add the heavy whipping cream, beating until stiff peaks form.
- Add the filling to a piping bag fitted with a round tip (or a plastic bag with a corner snipped off). Place 2-3 teaspoons of filling on the bottom of a thin lemon cookie and top with another thin lemon cookie to sandwich the cream. Repeat with remaining cookies.
- Store the cookies in an airtight container in a chilled location. The cookies can also be frozen.
Nutrition Facts : Calories 154 kcal, Carbohydrate 17 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 119 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
LEMON COOKIES WITH LEMON CREAM FILLING
Pretty little buttery lemon cookies with a tangy lemon buttercream filling.
Provided by Tricia
Categories Cookies
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
- Fit a large pastry bag with a large open decorator tip and set aside.
Nutrition Facts : Calories 133 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 15 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
LEMON FILLED DREAMS..COOKIES
Make and share this Lemon Filled Dreams..cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 52m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- in bowl, cream butter and powdered sugar.then add vanilla.mix well.
- gradually add flour, mix well to combine --
- cover and refrigerate 30 minutes --
- roll into 1" balls.
- Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie --
- bake at 350* for 12-14 minutes or lightly browned --
- remove to rack to cool completely.
- to prepare FILLING:.
- combine sugar, cornstarch, lemon zest and salt in saucepan --
- stir in beaten egg, lemon juice and butter till smooth.
- cook over medium heat till thickened.
- reduce heat, cook and stir 2 minutes.
- cool.
- spoon 1/2 tsp of filling into each cookie.
- dust with powdered sugar.
Nutrition Facts : Calories 1004.8, Fat 67.6, SaturatedFat 41.9, Cholesterol 243.4, Sodium 682.2, Carbohydrate 91.5, Fiber 2, Sugar 36.2, Protein 10
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