Best Lemonia Cookies Recipes

LEMONIA COOKIES

Lemonia Cookies image

A real old fashioned lemon cookie that uses bakers' ammonia as leavening. It is not widely available like it once was, but can often be found at the drugstore.

Provided by Darla

Categories Desserts Cookies

Time 55m

Yield 96

Number Of Ingredients 8

Ingredients

2 cups milk
2 tablespoons bakers' ammonia
2 ½ cups granulated sugar
1 cup lard
½ teaspoon salt
2 eggs
1 teaspoon lemon oil
6 cups all-purpose flour

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 11.4 g, Cholesterol 6.3 mg, Fat 2.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 15.8 mg, Sugar 5.5 g

FAMILY FAVOURITE LEMONIA COOKIES 1968 INDIANA)

Family Favourite Lemonia Cookies 1968 Indiana) image

These are my favourite Lemonia cookies. They are a cake like cookie with a creamy frosting. I frost these in pastel colours and flavour differently, pink with anise, green with almond, yellow are lemon, and white are plain. If you haven't made these cookies before, I think you will remember eating them at you grandmoms house or even at family reunions. I make these at Christmas when no one is expecting to see them on the plate. They freeze nicely with the frosting already on them. Allow after baking and frosting to sit for a few days before eating as they get the full lemonia flavour by that time. Note: the computer is not recognizing the ingredient as lemon oil...ingredient should be two teaspoons lemon oil, if you are using extract then use more than the listed amount. oils are more flavourful . Also I have used sour cream in this recipe also and when using that I just combine the ammonia powder with the dry ingredients.

Provided by andypandy

Categories Dessert

Time 40m

Yield 72 large cookies

Number Of Ingredients 8

Ingredients

1 cup room temperature butter
1 1/2 cups granulated sugar
2 large eggs
3/4 teaspoon salt
2 teaspoons lemon extract (if you cannot find lemon oil using extract takes more)
1 cup warmed half-and-half cream
4 teaspoons baking ammonia
4 cups instant flour (or all purpose flour)

Steps:

Cream butter, sugar,salt, lemon oil and eggs well.
Add ammonia powder to warmed cream.
Then add the flour with milk mixture alternately with the creamed mixture.
Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
Chill covered dough.
Roll on floured board about 1/2 inch thick.
Cut with round cookie 2 inch cutter.
Place on parchment lined sheet, or greased baking sheet.
Well apart as they rise and spread into big cookies.
Bake at 350 degrees for 10 to 15 minutes.
These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
Allow to cool.
Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
This cookies is usually large and thick, lemon flavoured slightly.
After frosting I also sprinkle a little coconut on top too.
Keep in a tight fitting tin.