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Dec 5, 2009 06:08 AM

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!

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  1. CI's glazed lemon cookies are a yearly must for me. They taste truly lemony and have a great texture.

    6 Replies
    1. re: Becca Porter

      I was going to say the same - they're good.

      1. re: waver

        Where can I find the recipe for them?

          1. re: Becca Porter

            By the way, the recipe says that these are best the day they are glazed, but I found out last week that they stay just as good for days at room temp.

              1. re: Funwithfood

                I am betting the dough could be frozen in logs. I would wait to bake and glaze them until a day or so before.

    2. 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:

      3 Replies
      1. re: 16crab

        Yum! If I made them today could I freeze them? How long can I keep them? I want to make some for Christmas and am not sure how early is too early....

        1. re: lkmuller

          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.

          1. re: lkmuller

            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.

        2. 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:

          1. Lemon Cookies

            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.

            1. Lemon stars, they are on my top 3 list every Christmas. Got recipe here, but will type out if you need, can't find. Sandwich with lemon curd in middle.

              Peanut butter balls, I always make buckeyes (and bourbon balls) first, sort of as a warm up since no stove required.