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lemon cookies and peanut butter balls!

l
lkmuller Dec 5, 2009 06:08 AM

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!

  1. Chocolatechipkt Dec 10, 2009 08:59 AM

    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...

    1. chef chicklet Dec 6, 2009 02:18 PM

      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!
      http://i-like-lemons.blogspot.com/200...
      Thanks!

      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!

      1 Reply
      1. re: chef chicklet
        h
        heylids Dec 17, 2010 06:58 PM

        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

      2. a
        attran99 Dec 6, 2009 01:39 PM

        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. coll Dec 5, 2009 12:36 PM

          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.

          1. mochi mochi Dec 5, 2009 12:32 PM

            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. s
              superfinespot Dec 5, 2009 08:47 AM

              i've heard very good things about the CI cookies mentioned above.

              for drop cookies, glazed lemon ricotta cookies:
              http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html

              for shapes, these lemon sandwich cookies were great but i subbed a white chocolate buttercream filling: http://www.marthastewart.com/portal/s...

              1. 16crab Dec 5, 2009 07:44 AM

                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:
                http://www.massrecipes.com/recipes/02...

                3 Replies
                1. re: 16crab
                  l
                  lkmuller Dec 5, 2009 07:55 AM

                  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
                    16crab Dec 6, 2009 11:13 AM

                    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
                      cookie monster Dec 6, 2009 02:39 PM

                      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. Becca Porter Dec 5, 2009 06:41 AM

                    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
                      waver Dec 5, 2009 07:24 AM

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

                      1. re: waver
                        l
                        lkmuller Dec 5, 2009 07:55 AM

                        Where can I find the recipe for them?

                        1. re: lkmuller
                          Becca Porter Dec 5, 2009 08:38 AM

                          I found it: http://www.recipezaar.com/Glazed-Lemo...

                          1. re: Becca Porter
                            Becca Porter Dec 5, 2009 08:40 AM

                            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: Becca Porter
                              Funwithfood Dec 7, 2009 09:01 AM

                              Do you think they could be frozen?

                              1. re: Funwithfood
                                Becca Porter Dec 7, 2009 03:15 PM

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

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