Best Lily Cookies Recipes

DAINTY LILY COOKIES

Steps:

• Cream butter and cream cheese.
• Mix in flour until well blended. Chill dough before rolling.
• Roll out dough to 1/8" thickness on lightly floured surface.
• Cut into 2-inch rounds.
• Spoon a small amount of preserves onto center of circle and fold two sides of circle towards middle, overlapping edges in center (bottom should form a point and top should be open to reveal filling).
• Place on baking sheet and bake at 375° F for about 15 minutes, but do not overbake.
• Cool cookies and drench entire cookie in powdered sugar.

WHITE LILY CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
• Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
• Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended.
• Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.

WHITE LILY FROSTED SOFT SUGAR COOKIES

Steps:

• Heat oven to 375. Prepare baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine shortening, sugar, egg, and vanilla in large bowl; beat 2 minutes. (Butter, powdered sugar, milk and 1 t. vanilla will be for frosting).
• Stir in sour cream and half dry ingredients to the wet ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands. Place on prepared baking sheet about 3" apart. Dip bottom of a glass into flour; press down to about 1/2" thickness.
• Bake for 10-11 minutes or until cookies begin to look dry on top. (Cookies will not be brown) Cool 2 minutes; remove to cooling racks. Cool completely.
• To prepare frosting, in a large mixing bowl, beat butter until creamy. Add sifted powdered sugar, milk, and 1 t. vanilla; beat on low until blended, beat on medium until light and fluffy. Add more milk if frosting is too thick. Stir in any desired food coloring and frost cookies.

GRANDMA PEG'S LILY COOKIES

Steps:

• In processor cream butter and cream cheese. Add flour and mix until dough forms. Chill dough for at least 1 hr. Can chill for a couple of days. Roll out dough until 1/8" thick. Cut out round cookies. Put a 1/4 tsp on jam in middle of cookie. Fold over ends to make a lily shape. Bake at 375˙ for 15minutes. Cool and then drench with powdered sugar.

LILY COOKIES

Steps:

• Cream cream cheese and butter or margarine; add the flour.
• Cut with a 2-inch cookie cutter. Roll into a cornucopia by bringing 2 rounded sides together, letting them overlap; press them gently; shape like a lily. Fill open part with favorite jam, jelly or preserves.
• Bake at 375°F about 15 minutes. Drench with powdered sugar (if desired).