lemon cookies?

Julia Altshuler said:

I want to make buttery lemon cookies. I started with a recipe from a magazine. I can't remember
which one, but the recipe seemed fairly standard consisting of butter creamed with sugar, egg,
vanilla, flour, lemon zest. These were refrigerator cookies so the dough was rolled into a log and
refrigerated overnight. I was pleased with the result as far as ease of preparation, texture,
butteriness, crumb. They didn't have the intense lemon flavor I was hoping for.

I decided to make them again tripling the amount of grated lemon zest. I couldn't find the recipe
I used the first time (had written it on a scrap of paper in the library) so I used the recipe for
refrigerator cookies in Joy of Cooking tripling the lemon zest. The dough is in the refrigerator
as we speak.

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

--Lia

Li, if the lemon cookies you are planning to bake are good, please, post the recipe. I am looking
for just such a cookie and I have not found one that is really good. Thank you.

Margaret

Julia Altshuler <[email hidden]> wrote in
news:U0TLb.13913$5V2.20341@attbi_s53:

Quoted message said:

I want to make buttery lemon cookies. I started with a recipe from a magazine. I can't remember
which one, but the recipe seemed fairly standard consisting of butter creamed with sugar, egg,
vanilla, flour, lemon zest. These were refrigerator cookies so the dough was rolled into a log and
refrigerated overnight. I was pleased with the result as far as ease of preparation, texture,
butteriness, crumb. They didn't have the intense lemon flavor I was hoping for.

I decided to make them again tripling the amount of grated lemon zest. I couldn't find the recipe
I used the first time (had written it on a scrap of paper in the library) so I used the recipe for
refrigerator cookies in Joy of Cooking tripling the lemon zest. The dough is in the refrigerator
as we speak.

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

--Lia

Since you're pressing them in sugar anyway, I can't see that it would hurt to include the lemon
juice; however, rather than mixing the lemon juice and sugar together, I think I would dip the
cookie in the juice first, then the sugar. If I were trying to increase the lemon flavor, I think I
would also include a teaspoon or so of pure lemon extract in the dough. In much of my cooking,
pickling, and baking, I also use flavor oils. These generally produce a very intense flavor. You
might try a baking catalog or even a pharmacy. I've had the drugstore order anise, cinnamon, and
orange oils for me. Another option is making "lemon sugar". Grate the zest from several lemons and
stir into a small amount of sugar (1/2 to 1 cup or so). Allow this to mature for several days before
using. The sugar will capture the volative oils from the grated zest.

HTH, Wayne

Wayne

Julia Altshuler <[email hidden]> wrote in
news:U0TLb.13913$5V2.20341@attbi_s53:

Quoted message said:

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

--Lia

Perhaps using some comercial frozen concentrated lemmonade in place of or in addition to some of the
other liquids in the recipe? Best I can think of withouut seeing a recipe. Should add lemmony taste
without being too acidic/bitter in taste.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

Quoted message said:

Julia Altshuler asked:

I want to make buttery lemon cookies. I started with a recipe from a magazine. I can't remember
which one, but the recipe seemed fairly standard consisting of butter creamed with sugar, egg,
vanilla, flour, lemon zest. These were refrigerator cookies so the dough was rolled into a log and
refrigerated overnight. I was pleased with the result as far as ease of preparation, texture,
butteriness, crumb. They didn't have the intense lemon flavor I was hoping for.

I decided to make them again tripling the amount of grated lemon zest. I couldn't find the recipe I
used the first time (had written it on a scrap of paper in the library) so I used the recipe for
refrigerator cookies in Joy of Cooking tripling the lemon zest. The dough is in the refrigerator as
we speak.

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

--Lia

At some point adding more lemon zest is counter-productive, as too much creates bitterness,
especially since heat destroys the lemon flavor and enhances the bitterness. For a superior product
frost your *minimally* zested butter cookies cookies with an intense lemon icing.

Guide: southernfood.about.combl30131o.htmOpen ↗

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Julia Altshuler said:

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

--Lia

How about a lemon glaze after baking?

Sue(tm) Lead me not into temptation... I can find it myself!

Thanks, team. I wrote this morning before heading to my exercise class and came home to the answer
in time for me to bake. I'll post again when they come out of the oven.

The recipe I'm using is from Joy of Cooking. It calls for:

1/2 cup butter 1 cup sugar 1 egg 1 teaspoon vanilla (I used 2)
2/2 teaspoon grated lemon zest (I used the zest of 3 lemons) 1 1/2 cup flour 1 1/2 teaspoons
baking powder.

For today, I'll go with Wayne's idea of brushing them with lemon juice, then pressing on a little
sugar. I won't dip them in the juice because I don't want juice on the bottom. I'm fairly certain
that would burn or stick to the pan.

For the future, I love the idea of stirring the zest into sugar. In fact, I often zest oranges and
lemons and freeze it. I might switch to zesting them and storing them in sugar.

I'll look into extract and oils but have never loved the taste. It doesn't taste horrible, but it
has a sort of flavor that I can only describe as artificial. Maybe I've been buying the wrong stuff.

The frozen concentrate lemonade is a good one too. I've used it in cakes and will consider it
for cookies.

Now I'm off to bake.

--Lia

In article <U0TLb.13913$5V2.20341@attbi_s53>,

Julia Altshuler said:

I want to make buttery lemon cookies. I started with a recipe from a magazine. I can't remember
which one, but the recipe seemed fairly standard consisting of butter creamed with sugar, egg,
vanilla, flour, lemon zest. These were refrigerator cookies so the dough was rolled into a log and
refrigerated overnight. I was pleased with the result as far as ease of preparation, texture,
butteriness, crumb. They didn't have the intense lemon flavor I was hoping for.

I decided to make them again tripling the amount of grated lemon zest. I couldn't find the recipe
I used the first time (had written it on a scrap of paper in the library) so I used the recipe for
refrigerator cookies in Joy of Cooking tripling the lemon zest. The dough is in the refrigerator
as we speak.

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

--Lia

Those zested lemons are probably going to dry out pretty quick. :-) You may want to make frozen
lemon cubes in an ice cube tray to store the lemon juice frozen.

For an intense lemon flavor, I've recently discovered Lemon Essential Oil! It's not terribly
expensive and oh so concentrated. I have to be careful with it.

I use it for seafood based stir fry's and also in the lemon butter for dipping shrimp or crab, and
for treating fried fish. :-)

I don't bake much since I'm forever low carbing, so am not sure how it'd work in baked goods, but it
might help give you the intensity you are looking for without all the liquid of lemon juice...

I just LOVE lemon! A good Atkins freindly dessert is lemon oil and Splenda blended into some cream
cheese. Eat it with a spoon. :-d

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

try adding ONE drop of pure lemon oil, then add two to the next batch if you want more flavour--i
use culpeppers and it is really intense.

In article <U0TLb.13913$5V2.20341@attbi_s53>,

Julia Altshuler said:

I want to make buttery lemon cookies. I started with a recipe from a magazine. I can't remember
which one, but the recipe seemed fairly standard consisting of butter creamed with sugar, egg,
vanilla, flour, lemon zest. These were refrigerator cookies so the dough was rolled into a log and
refrigerated overnight. I was pleased with the result as far as ease of preparation, texture,
butteriness, crumb. They didn't have the intense lemon flavor I was hoping for.

I decided to make them again tripling the amount of grated lemon zest. I couldn't find the recipe I
used the first time (had written it on a scrap of paper in the library) so I used the recipe for
refrigerator cookies in Joy of Cooking tripling the lemon zest. The dough is in the refrigerator as
we speak.

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

Boyajian lemon oil is your friend! You can use some as a zest booster in recipes.

I made some lemon sugar cookies out of "Luscious Lemon Desserts" and the last step was mix up a
couple of drops of lemon oil with sugar and press them. They were incredibly good. Fiddlier than I
like for cookies but I couldn't stop eating them.

Charlotte

Sorry, Lia, the Computer Gremlin ate the "a" from your name. :o(

The cookies are out of the oven, and the results are: not bad, not fabulous. The cookies are very
tasty. We're eating them, but that intense lemon flavor still eludes me.

I put some freshly squeezed lemon juice in one saucer and granulated sugar in another. As I
sliced each cookie off the refrigerated log of cookie dough, I dipped it in the lemon juice, then
in the sugar before placing it on the parchment papered pan. The lemon juice meant the cookies
got more sugar stuck to them than a simple dusting would have done so they came out sweeter than
they did last time. The added moisture made them spread out and lose their shape more. The few
that I did without the lemon and sugar procedure (gotta have a control group) came more evenly
shaped and prettier.

On the other hand, this is still a damn good cookie. The texture is close to perfect, very moist and
pretty. Maybe I'll try the dip in lemon juice without the extra sugar.

--Lia

"Julia Altshuler" <[email hidden]> wrote in message
news:CNULb.15637$xy6.36622@attbi_s02... <snip>

Quoted message said:

For today, I'll go with Wayne's idea of brushing them with lemon juice, then pressing on a little
sugar. I won't dip them in the juice because I don't want juice on the bottom. I'm fairly certain
that would burn or stick to the pan.

For the future, I love the idea of stirring the zest into sugar. In fact, I often zest oranges and
lemons and freeze it. I might switch to zesting them and storing them in sugar.

I'll look into extract and oils but have never loved the taste. It doesn't taste horrible, but
it has a sort of flavor that I can only describe as artificial. Maybe I've been buying the
wrong stuff.

The frozen concentrate lemonade is a good one too. I've used it in cakes and will consider it for
cookies.

Now I'm off to bake.

--Lia

I really think the lemon glaze (or was it an icing?) that Sheldon linked to would be your best bet
(in addition to making lemon sugar with the zest, as you mentioned). There's a guy I buy lemon
cookies from during the summer (he has a stall at the Farmers' Market) and he uses a glaze to
sandwich two lemon cookies together, and then glazes both the top and bottom of the sandwiched
cookie (or maybe just the top, I can't remember now). He uses lemon juice in the glaze, and adds
zest to it (as well as having zest in the cookie, too) and the result is very lemony. Martha Stewart
has a Lime Meltaways cookie recipe that I think is very similar to the cookie my Farmers' Market guy
makes. I've been thinking of trying it and just using lemon instead of lime, but haven't gotten
around to it, yet.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

3/4 cup ( 1/2 sticks) butter, softened 1 1/4 cup sugar 1 teaspoon vanilla extract 2 tablespoons
grated lemon zest
4/4 cup lemon juice 1 1/2 cups flour 1 1/2 teaspoons baking powder
5/2 teaspoon baking soda
6/2 teaspoon salt

This recipe comes from the early 1900s when people had ice boxes and has been modenized for 20th
century convenience. These cookies are crispy, wafer-like delectables.

Cream butter and sugar until creamy. Add vanilla, lemon zest and juice and continue mixing until
smooth. Mix flour, baking powder, baking soda and salt. Add to butter and sugar mixture and
blend well.

Turn out dough onto wax paper or plastic wrap and form into 2 logs 1 to 1/2 inches in diameter and
about 1 foot in length. Wrap tightly and refrigerate for 2 hours or freeze until ready to use.

Cut logs into 1/8 inch thick slices and place cookies about 2 inches apart on an ungreased baking
sheet. Slice only enough cookies to fill baking sheet and return remaining dough to refrigerator
until ready to slice and bake. When they bake-up, they'll flatten and spread out for miles on the
cookie sheet so remember to give them plenty of growing room.

Bake at 350 degrees until lightly golden, 7 - 8 minutes (I gave them 9-10 minutes because the edges
weren't golden enough at 8... any more than that and they got too dark). The edges should be golden.
Remove from oven and let cool slightly on baking sheet. Use a flat, metal spatula to remove each
cookie one at a time. If they cool too much, the sugar will make them brittle and they'll explode
when you try to lift them off, so only give them a few minutes at the most to cool. Yield: 4 Dozen

Margaret Suran" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Julia Altshuler said:

I want to make buttery lemon cookies. I started with a recipe from a magazine. I can't remember
which one, but the recipe seemed fairly standard consisting of butter creamed with sugar, egg,
vanilla, flour, lemon zest. These were refrigerator cookies so the dough was rolled into a log
and refrigerated overnight. I was pleased with the result as far as ease of preparation,
texture, butteriness, crumb. They didn't have the intense lemon flavor I was hoping for.

I decided to make them again tripling the amount of grated lemon zest. I couldn't find the
recipe I used the first time (had written it on a scrap of paper in the library) so I used the
recipe for refrigerator cookies in Joy of Cooking tripling the lemon zest. The dough is in the
refrigerator as we speak.

Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the
flavor would be right, but I'm worried about them burning on top. Or is there some other reason
not to do this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no
zest on them.

--Lia

Li, if the lemon cookies you are planning to bake are good, please, post the recipe. I am
looking for just such a cookie and I have not found one that is really good. Thank you.

Margaret

On Sat, 10 Jan 2004 16:56:58 GMT, Julia Altshuler <[email hidden]>

Quoted message said:

The cookies are out of the oven, and the results are: not bad, not fabulous. The cookies are very
tasty. We're eating them, but that intense lemon flavor still eludes me.

I put some freshly squeezed lemon juice in one saucer and granulated sugar in another. As I sliced
each cookie off the refrigerated log of cookie dough, I dipped it in the lemon juice, then in the
sugar before placing it on the parchment papered pan. The lemon juice meant the cookies got more
sugar stuck to them than a simple dusting would have done so they came out sweeter than they did
last time. The added moisture made them spread out and lose their shape more. The few that I did
without the lemon and sugar procedure (gotta have a control group) came more evenly shaped and
prettier.

On the other hand, this is still a damn good cookie. The texture is close to perfect, very moist
and pretty. Maybe I'll try the dip in lemon juice without the extra sugar.

--Lia

I used to sell a cake that was glazed, hot out of the oven, with sugar and lemon juice. It's been a
while, but I think I remember mixing about 3 or 4 parts sugar to 1 part lemon juice, and stirring
and/or letting it sit until dissolved. I brushed the glaze over a hot-out-of-the-oven pound cake
that had some almond paste in it. After the cake cooled it had an intensely lemon-flavored, semi-
crunchy glaze. Then, I'd throw on a drizzle of slightly bitter chocolate ganache, and garnish it
with sliced almonds and little strips of glaze-soaked lemon zest. Very Yummy. Xena

La Vida Xena <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I used to sell a cake that was glazed, hot out of the oven, with sugar and lemon juice. It's been
a while, but I think I remember mixing about 3 or 4 parts sugar to 1 part lemon juice, and
stirring and/or letting it sit until dissolved. I brushed the glaze over a hot-out-of-the-oven
pound cake that had some almond paste in it. After the cake cooled it had an intensely lemon-
flavored, semi-crunchy glaze. Then, I'd throw on a drizzle of slightly bitter chocolate ganache,
and garnish it with sliced almonds and little strips of glaze-soaked lemon zest. Very Yummy.

Would you please post the recipe for this? It sounds like just my thing.

Thanks, Cate

Cate said:

La Vida Xena <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I used to sell a cake that was glazed, hot out of the oven, with sugar and lemon juice. It's been
a while, but I think I remember mixing about 3 or 4 parts sugar to 1 part lemon juice, and
stirring and/or letting it sit until dissolved. I brushed the glaze over a hot-out-of-the-oven
pound cake that had some almond paste in it. After the cake cooled it had an intensely lemon-
flavored, semi-crunchy glaze. Then, I'd throw on a drizzle of slightly bitter chocolate ganache,
and garnish it with sliced almonds and little strips of glaze-soaked lemon zest. Very Yummy.

Would you please post the recipe for this? It sounds like just my thing.

Thanks, Cate

I'll look around for it. It's really simple and direct. Xena

La Vida Xena <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I'll look around for it. It's really simple and direct.

Thanks.

Cate

At a place I worked, the pastry chef decided that the baking process caused the lemon flavor in the
cookie to dissipate. So he made his regular butter cookie, and glazed it with a mixture of lemon
juice, zest (steeped and strained, IIRC), and confectioners sugar.

I used to love "Lemon Coolers" cookies. Made by Nabisco, I think. I haven't seen them in years and
assume they've been discontinued. Does anyone have a similar recipe? I imagine they are something
like a shortbread with finely crushed lemon drops candy stirred it, then the finished cookies are
rolled in powdered sugar. Thanks.

Bob