Best Lemon Tea Cookies Recipes

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.

LEMON TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

LEMON TEA COOKIES

Steps:

• In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
• Stir in flour until dough forms.
• Cover; refrigerate 30 minutes
• Heat oven to 350°F Shape dough into 1" balls.
• Place balls 2" apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until golden brown.
• Remove to cooling racks and cool completely, about 30 minutes.
• In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
• Cool about 15 minutes.
• Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

LEMON TEA COOKIES

Steps:

• In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
• Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.

LEMON TEA COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover a wire rack with waxed paper. Pour 1/4 cup confectioners' sugar into a shallow bowl.
• Cook and stir pine nuts in a nonstick skillet over medium heat until browned, 1 to 3 minutes. Transfer nuts to a food processor and grind until fine.
• Beat butter and cream cheese together with an electric mixer until smooth. Beat in 3/4-cup confectioners' sugar, lemon juice, lemon zest, vanilla extract, and lemon extract, respectively, beating well after each addition. Add ground pine nuts and mix until smooth and creamy.
• Whisk flour and salt together in a bowl. Gradually add flour mixture to butter mixture and beat until dough is just-combined. Drop dough in small scoops onto a baking sheet.
• Bake in the preheated oven until cookies are firm and bottoms are golden brown, 18 to 20 minutes. Roll baked cookies in confectioners' sugar in the shallow bowl and place on prepared wire rack to cool.

CRISP LEMON TEA COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze. , To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

LEMON-GINGER TEA COOKIES

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves.
• Beat until combined.
• Beat in the egg and lemon juice until combined.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Pack the dough with a cookie press fitted with the desired plate.
• Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1" apart.
• Bake for 8-10 minutes, or until the edges are set and beginning to brown.
• Remove the cookies with a spatula and transfer to a wire rack to cool.

LEMON TEA COOKIES WITH LEMON CURD FILLING

Steps:

• In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.

HIGH TEA LEMON COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
• Add flour and cornstarch and mix well until thoroughly combined.
• Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
• Once cool, spread lemon frosting onto cookies.
• In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.

CRISP LEMON TEA COOKIES RECIPE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
• To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
• For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits. Yield: 2 dozen.

GREEN TEA LEMON COOKIES (GLUTEN-FREE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown rice flour, brown sugar, pecans, baking soda, and lemon zest together in a mixing bowl. Cut open tea bags and add contents to the bowl. Add butter, agave syrup, and vanilla extract. Blend with a fork until dough comes together.
• Roll dough into 1-inch balls and place on a baking stone.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Cool for 1 minute before transferring to a cooling rack. Gently press any broken cookies back together. Let cool. Repeat with remaining cookie dough.

LEMON TEA COOKIES

Steps:

• MIX flour, baking powder and salt in small bowl. Cream butter, granulated sugar and powdered sugar in large bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.
• HEAT oven to 350°F Shape dough into 1-inch balls. Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
• BAKE 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.
• VARIATION:.
• LEMON CRISPS: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar and lemon zest if use until light and fluffy.
• Beat in egg, corn syrup, and lemon extract.
• Stir in flour, baking soda, and baking powder.
• Cover dough, and chill in the refrigerator at least 1 hour. (Very important).
• Preheat oven to 325 degrees F (165 degrees C).
• Line a cookie sheet with parchment paper.
• Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned. (Time depends on your oven. My girlfriend's oven only requires 10 minutes.).
• Note: You can choose to skip rolling the cookies into the sugar. Instead, you can dust the cooled cookies into powder sugar.
• Note: I have also rolled them in decorator 's sugar in variety of colors and they were very pretty.

HIGH TEA LEMON COOKIES - CORNSTARCH COOKIES HOW TO MAKE HIGH TEA LEMON COOKIES - CHRISTMAS COOKIE RECIPES

Steps:

• Very important - please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas. NOTE: If you live in a high humidity area, check out comments below. See below for butter softening tricks if you absolutely don't have time to bring your butter to room temperature by letting it sit out on the counter for at least 1 hour to overnight.
• ** Yes, this is correct - use 1 1/2 cups cornstarch.
• Preparation:
• Preheat oven to 350 degrees F.
• In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
• Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball.
• Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate).
• When cookies have cooled, spread Lemon Frosting onto top of cookies.
• Yields 6 dozen cookies.
• Lemon Frosting:
• This recipe makes enough for a double batch of cookies.
• 3 cup butter, room temperature
• teaspoon grated lemon zest
• 3 to 1/2 cup freshly-squeezed lemon juice
• cups powdered (confectioners) sugar
• In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough.
• NOTE: After making many batches of Lemon Frosting, I now thin the frosting with additional lemon juice or water and dip the top of the cookie into it. This technique is much faster and easier.

POLISH LEMON SANDWICH TEA COOKIES RECIPE - CYTRYNOWE CIASTECZKA DO HERBATY

Steps:

• To make the cookie dough: In a large bowl or stand mixer, cream superfine sugar and 8 ounces softened butter until light and fluffy. Beat in the egg yolk, lemon juice and lemon zest (save 1/2 teaspoon zest for filling) until well incorporated. Beat in the flour 1/2 cup at a time until thoroughly mixed.
• Place rack in the middle of the oven and heat to 375 degrees. Using a 1-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing 2 inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it. Repeat with remainder of cookies, dipping glass in more flour, as necessary, so cookies won't stick. Bake 8 to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool 5 minutes on sheet pans and then transfer to a wire rack to cool completely.
• To make the filling: In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 3 tablespoons lemon juice and reserved 1/2 teaspoon zest. If mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
• To assemble the sandwich cookies: You can use a teaspoon to place dollops of filling on, but I prefer to use a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down, twisting the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.

LEMON TEA COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in egg yolk and vanilla.
• Gradually add flour.
• Shape into two 14 inch rolls; reshape each roll into a 14 inch x 1 1/8 inch x 1 1/8 inch block.
• Wrap each in plastic wrap.
• Refrigerate overnight.
• Unwrap and cut into 1/4 inch slices.
• Place 2 inches apart on ungreased baking sheets.
• Sprinkle half of the cookies with nuts, gently pressing into dough.
• Bake at 400 for 8-10 minutes or until golden brown around the edges.
• Remove to wire racks to cool.
• In a small mixing bowl, cream butter, lemon juice and orange peel.
• Gradually add confectioners' sugar.
• Tint yellow if desired.
• Spread about 1 t.
• on bottom of the plain cookies; place nut topped cookies over filling.

LEMON TEA COOKIES

Steps:

• In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
• Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.

LEMON TEA COOKIES

Steps:

• 1. Place KELLOGG'S Raisin Bran cereal in shallow dish or pan. Set aside.2. Stir together flour, baking powder, and salt in a medium mixing bowl. Set aside.3. Measure margarine, sugar, and lemon peel into mixing bowl add eggs, 1 at a time, beating well after each addition. Stir in milk. Add dry ingredients and beat well. (Dough will be very soft.) Using level measuring-tablespoon, shape dough into balls. Roll balls in cereal crumbs place on greased baking sheets.4. Bake at 375°F about 12 minutes. Remove immediately from baking sheets cool on wire racks.VARIATION: Replace the KELLOGG'S Raisin Bran cereal with 2 cups KELLOGG'S COMPLETE Wheat Bran Flakes crushed slightly.