lemon cookies and peanut butter balls!
So I have started my holiday baking and would like to make a few "new" things this year. I have so many chocolate and ginger type cookies that I think a lemon cookie recipe would be a nice break. Any tried and true recipes out there? I also would really like to make some of those peanut butter truffle ball things. I have never attempted them but have received some delicious ones in the past. Please share if you have a great recipe!
Carole Walters' iced lemon cookies are really good)
http://areyouhungryyet.blogspot.com/2007/04/cookies.html (on the far left of the pic, and the second recipe down
)And Dorie Greenspan's lemon sables are excellent -- and very pretty rolled in sparkling sugar.
http://areyouhungryyet.blogspot.com/2007/12/christmas-cookies.html (in the middle
The pb balls from CW are also great: http://areyouhungryyet.blogspot.com/2...
looks like lemon cookies are on quite a few baking lists this year.
I'm trying to find the small little lemon cookies that are roundish, with glaze, a glaze that light but cracks when bitten in to the cookie. The cookies are almost a shortbread consistency and moist. Had them a few times, and now I am obsessed with trying to find the recipe (you should see my bed, and office-cookbooks scattered). I've checked out several books from the library, so hopefully I'll find the one I'm looking for. Meanwhile if anyone know this cookie and can help.... I'd really appreciate the name and where to find the recipe!
oops I think I spoke too soon, these look very much like the ones I've been looking for. They have a nice lemony punch, and this recipe has grated zest and lemon juice. Could be it. I'll give it try. thanks anyway!
re: chef chicklet
Hello Chef Chicklet
I am wondering if you made the i-like-lemon cookies you posted. I am hoping to make some very lemony cookies for my BH and these cookies look very nice. Before I go ahead, I was wondering if you could share your experience and thoughts on these cookies.
Thanks and a Happy Holiday! Heylids
I cheat with a recipe for lemon snap cookies. Use a box of Pillsbury lemon cake mix, zest of 1lemon, juice of 1 lemon, 1 cup of cornmeal, and 2 eggs. Beat wet ingredients first. Mix dry ingredients together. Gradually add dry ingredients until a batter is well combined. Use small cookie scoop to portion into balls. Roll balls in sugar. Bake in 350 degree oven for 5-10 mins depending on desired crispness. Though, they're supposed to be snaps, I like them soft and chewy.
1 c. butter, softened 2 T. lemon juice
1 c. brown sugar, packed 2 C. flour
½ c. sugar 1/4 tsp. baking soda
1 egg ½ tsp. salt
1 T. lemon zest
Cream butter and sugars together until light and fluffy; blend in egg, lemon zest and lemon juice. Add flour, baking soda and salt; mix until just blended. Divide dough in half; with floured hands, shape each half into a 10 inch log. Wrap each in plastic wrap; refrigerate until firm. Cut chilled roll into ¼ inch thick slices; arrange on greased baking sheets. Sprinkle with crystal sugars. Bake at 400 degrees for 8 to 10 minutes; cool on a wire rack.
This dough is rather soft. I shape them the best I can, refrigerate and when firm, reshape again. One of my favorite for the cookie basket giveaway.
i've heard very good things about the CI cookies mentioned above.
for drop cookies, glazed lemon ricotta cookies:
for shapes, these lemon sandwich cookies were great but i subbed a white chocolate buttercream filling: http://www.marthastewart.com/portal/s...
I have always used the classic, simple recipe for Peanut Butter Balls from the Better Homes and Gardens cookbook. I feel there's no need to mess with perfection by adding honey, cereal, coconut or any of those other things you find in other recipes. Unless of course that's your thing.
The only change I make - this recipe calls for 8 ounces of chocolate-flavored candy coating ("almond bark") but I use real chocolate - 8 oz would be about a cup and a third of chocolate chips or coarsely chopped chocolate. It doesn't come out shiny but for me the trade in taste is worth it. I always double the recipe, making some larger than 1" because some of us like more peanut butter to chocolate ratio. Last time I made them, I dipped some in dark chocolate, some in milk, and some in white. The variety was appreciated!
Here's a link to the Better Homes & Gardens version:
Hmm...not sure about freezing them. I have made the peanut butter part a day ahead, wrapped it in plastic wrap, then done the shaping into balls and dipping into chocolate the next day. I imagine you could probably shape the peanut butter part into a disc, wrap it tightly like you would cookie dough and freeze that, then let it thaw and finish closer to Christmas. I guess it would be worth a shot to try making them entirely and then freezing them... If you do freeze with success, let me know as I would be curious to know.
This looks very much like my recipe, except for the "chocolate flavored candy coating." I use melted semi-sweet chocolate chips. (My recipe, from a 1982 fundraiser cookbook, actually calls for adding some paraffin to the melted chocolate. I dropped that step years ago because I wasn't keen on the idea of feeding people wax, although it's probably perfectly safe. You don't get the same smooth shiny finish though.) They freeze just fine - in fact, there's a batch I made the day after Thanksgiving in my freezer now. The only thing is that sometimes the chocolate can weep, if that's the right term, as they're thawing, so I let them thaw spread out and uncovered, and then dry them off with a paper towel if need be before serving or re-wrapping for gift giving.