Best 12 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.

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.

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.

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 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:

• 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.