Best 4 Lemon Nut Cookies Recipes
Lemon nut cookies, a delightful treat with a burst of citrus flavor and crunchy nuttiness, are a perfect indulgence for any occasion. Whether you're looking for a sweet treat to accompany your afternoon tea or a festive dessert to impress your guests, these cookies are sure to satisfy your cravings. With their soft and chewy texture, zesty lemon glaze, and generous helping of nuts, these cookies offer a delightful balance of flavors and textures that will tantalize your taste buds. So let's embark on a culinary adventure and explore the world of lemon nut cookies, discovering the secrets behind their irresistible charm and learning how to create these delectable morsels in your own kitchen.
Here are our top 4 tried and tested recipes!
LEMON NUT COOKIES
Good cookies that are good for you.
Provided by C. Wayne
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Cream margarine with sugar. Add egg yolk (reserve egg white), lemon juice and grated lemon and orange peels and beat. Add flour and mix well. Chill for one hour.
- Preheat oven to 350 degrees F (180 degrees C).
- Dip a teaspoonful of dough into slightly beaten egg white and then into nuts. Place nut side up, 2 inches apart on lightly-oiled cookie sheet. Bake for 20-25 minutes or until lightly browned. Transfer to cooling rack immediately.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 19.5 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 93.9 mg, Sugar 8.7 g
LEMON NUT STAR COOKIES
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
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 COOKIES RECIPE
Steps:
- In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth. Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes. In a shallow bowl, combine the remaining sugar with remaining zest. Set aside. Preheat the oven to 350 degrees F. Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes. While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.
LEMON NUT COOKIES
Steps:
- In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth. Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes. In a shallow bowl, combine the remaining sugar with remaining zest. Set aside. Preheat the oven to 350 degrees F. Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes. While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.
Tips:
- Use fresh lemon zest: Fresh lemon zest provides a brighter, more intense flavor than dried or bottled zest.
- Cream the butter and sugar together until light and fluffy: This will help the cookies to have a tender, crumbly texture.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before frosting: This will help the frosting to set properly.
Conclusion:
Lemon nut cookies are a classic treat that are perfect for any occasion. They are easy to make and can be customized with different nuts and flavors. With their bright citrus flavor and tender, crumbly texture, lemon nut cookies are sure to be a hit with everyone who tries them.
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