Tag Archives: Cookies

Lemon White Chocolate Chip Cookies

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Lemon White Chocolate Chip Cookies are chewy citrus lemon sugar cookies with sweet white chocolate chips:

 Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 24

Ingredients:

• 1 cup Butter slightly cold, cut into cubes • 2 cups Sugar • 2 Eggs • 1 teaspoon Pure Vanilla Extract • 1 1/2 Tablespoon Fresh Lemon Juice • 1 1/2 – 2 Tablespoons Lemon Zest may put more lemon zest for extra flavor • 3 cups Flour • 1 1/4 teaspoon Baking Powder • 1/2 teaspoon Baking Soda • 1/2 teaspoon Salt • 2 cups White Chocolate Chips • *may put in a drop of yellow food coloring for color.

Instructions:

• Preheat oven to 350 degrees. • In a large bowl, cream slightly cold butter and sugar for 4 – 5 minutes until light and fluffy. Add eggs one a time, mixing well after each addition. • Add vanilla, lemon juice, and lemon zest and stir to combine. If using yellow food coloring, add it now. • Stir in flour, baking powder, baking soda, and salt and mix just until combined. • Fold in white chocolate chips. • Drop dough onto light colored baking sheet. Use a silicone baking sheet such as a Silpat or parchment paper. • Bake for 9-12 minutes. Sprinkle with sugar or white sparkling sugar, if so desired.

SOUR CREAM SUGAR COOKIES – BUD KANE’S

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  1. 4 Cups of flour;
  2. ½ teaspoon of baking power;
  3. 1 teaspoon of baking soda;
  4. 1 & ¼ Cups of granulated sugar;
  5. Mix the above dry ingredients; and
  6. Cut in Cup of butter.
  7. Beat with mixer

 

  • Beat 4 yolks with mixer, well;
  • Add ½ pint of sour cream into yolks after beaten;
  • Add vanilla and salt; and
  • Mix all of the dry and wet ingredients 
  • Roll out and sprinkle with sugar. 
  • Bake at 400 degrees for 10-12 minutes.

 

CHEESE COOKIES FROM MARY ANNE DAWSON

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  • One stick butter softened
  • One cup flour
  • One package Kraft sharp cheddar cheese fine shred (8 oz)
  • Mix the above together.  Add:
  • One cup Rice Krispies
  • ½ cup chopped pecans
  • 1/8 tsp. Cheyenne pepper

Roll into balls.  Flatten slightly.  Fork top.
Bake at 350 degrees for about 20 minutes.

SPRITZ

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  • 2 ¼ cups flour

  • ¼ t. baking powder

  • 1 cup butter

  • ¼ cup sugar

  • 1 egg

  • 1 t. almond extract

  • Green food coloring

Sift flour and baking powder.  Cream butter and sugar.  Add egg and almond extract, along with a couple drops of green food coloring.  Add dry ingredients gradually.  Press out of cookie press.  Bake at 375 degrees for 10-12 minutes.

SOUR CREAM COOKIES (BUD KANE’S RECIPE)

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  • 4 cups flour

  • ½ t. baking powder

  • 1 t. baking soda

  • ¼ cup sugar

  • 1 cup butter

  • ½ pint sour cream

  • 4 egg yolks

Beat butter and sugar. Add dry ingredients.  Beat egg
yolks well and add sour cream to eggs. Add egg and cream mixture to remaining mixture.  Add vanilla and salt to taste.  Roll out and sprinkle with sugar.  Bake at 400 degrees for 10-12 minutes.

SEVEN LAYER COOKIES

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  • 1 stick of butter

  • 1 cup graham crackers

  • 1 cup flake coconut

  • 1 six ounce package of chocolate chips

  • 1 six ounce package of butterscotch chips

  • 1 can Eagle Brand milk

  • 1 cup chopped nuts

Melt butter. Then, layer in order.  Bake at 350 degrees for 10-12 minutes.

MELTING MOMENTS COOKIES (BARB FAUBERT)

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  • ½ cup cornstarch

  • ½ cup powdered sugar

  • 1 cup flour

  • 1 cup butter

  • 2 t. grated lemon peel

Sift dry ingredients. Cream butter and lemon peel.  Add
flour mixture gradually.  Chill overnight.  Roll into little balls and roll
balls in flake coconut.  Press red/green candied cherry pieces into flattened balls.
Bake 300 degrees for 20-25 minutes.

 

LEMON COOKES

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  • 1 ¼ cup flour

  • ½ cup corn starch

  • 1/3 cup powdered sugar

  • ¾ cup butter

  • 1 t. grated lemon peel

  • 1 T. lemon juice

Mix together and form 2 8” x 1” rolls.  Refrigerate.  Cut into ¼ “ slices and bake at 350 degrees for 8-10 minutes.  Glaze with:

  • ¾ cup powdered sugar

  • ¼ cup butter

  • 1 t. lemon peel

  • 1 T. lemon juice

LEMON BUTTER COOKIES

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  • ¾ cup unsalted butter

  • 2/3 cup sugar

  • 2 T. lemon peel grated

  • 1 large egg

  • 1 t. vanilla

  • ¼ t. salt

  • 2 cups flour

Cream butter and sugar.  Add lemon peel, egg, vanilla and salt.  Add flour one cup at a time.  Gather dough in ball, divide in half.  Flatten each disk.  Wrap in plastic and refrigerate.  Roll out to ¼  and cut out in shapes.  Place on ungreased cookie sheet.  Bake 8 minutes at 375 degrees.  Cool and sift powdered sugar over surface.  Serve with lemon sorbet and 1 # frozen blackberries sprinkled with 5 T. sugar.  Let stand about an hour and mash with fork.