Best Lemon Nut Star Cookies Recipes

LEMON NUT STAR COOKIES

Lemon Nut Star Cookies image

Family and friends will say "Hooray!" when they see these star-spangled cookies from our Test Kitchen. Make these treats throughout the year by using different cookie cutter and food coloring. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups confectioners' sugar
2 large eggs
2 tablespoons lemon juice
4 teaspoons half-and-half cream
2 teaspoons grated lemon zest
3-1/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
GLAZE:
2 cups confectioners' sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
Red and blue food coloring

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon zest. , Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion white. Spread over cookies; let stand overnight for glaze to harden.

Nutrition Facts : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON NUT STAR COOKIES RECIPE

Lemon Nut Star Cookies Recipe image

How to make Lemon Nut Star Cookies Recipe

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

Ingredients
1 cup butter, softened
2 cups confectioners' sugar
2 eggs
2 tablespoons lemon juice
4 teaspoons half-and-half cream
2 teaspoons grated lemon peel
3-1/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
GLAZE:
2 cups confectioners' sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
Red and blue food coloring

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel.
Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion white. Spread over cookies; let stand overnight for glaze to harden. Yield: about 5-1/2 dozen.

LEMON NUT STAR COOKIES

LEMON NUT STAR COOKIES image

Categories Phyllo/Puff Pastry Dough

Yield 5.5 dozen

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups Domino® or C&H® Pure Cane Powdered Sugar
2 eggs
2 tablespoons lemon juice
4 teaspoons half-and-half cream
2 teaspoons grated lemon peel
3-1/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
GLAZE:
2 cups Domino® or C&H® Pure Cane Powdered Sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
Red and blue food coloring

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden.