There’s nothing like a filled cookie! These little crunchy fruity and robust cookies will make your friends and family very happy. The dough is flavored with a hint of lemon, filled with raspberry and strawberry jam, glazed with a lemon glaze and the sprinkled with powdered sugar. They are one of the best cookies ever.
Preheat oven to 375 degrees ~ bake for 8-10 minutes.
1 cup of sugar
1 c. Butter softened (2 sticks)
3 tbsp milk
1 teaspoon lemon juice
Mix and add:
3 c. Flour
1 1/2 tsp baking powder
1/2 tsp salt
Mix and place in a ziploc bag and refrigerate for 2 hours.
2 c. Powdered sugar
1/3 c. Fresh lemon juice
1 tbsp finely grated lemon zest
Your favorite fruit jam.
When ready, roll out to 1/8 inch thickness.
Cut out 24 circles and half of them cut out a smaller circle in the middle. You will have 12 bottoms without a hole and 12 tops with a hole.
Any remaining dough repeat until you have used up all of the dough. You should get 24 double layer cookies from this batch. Bake them on an ungreased cookie sheet. They will be light in color but after they cool they will be crisp.
They will need to cool completely. Brush with glaze only the top of the cookies with the hole in the center. Let them dry. Add a teaspoon of your favorite jam to the bottom cookie and spread. Place the tops on the bottom. The jam will be like glue holding them together. When ready to serve sprinkle with powdered sugar.
Pumpkin sugar cookies are so yummy. They have a crisp exterior from the sugar, and a soft interior. The maple glaze makes them sweet and comforting.
Pumpkin Sugar Cookies
Preheat oven to 350 degrees ~ bake for 8-12 minutes
1 c. Packed light brown sugar
1/4 c. Sugar
2 sticks butter
1/4 c. Shortening
Cream the above ingredients together with electric mixer.
1 tsp vanilla
1 can of pumpkin purée mixed with 1 tbsp of cornstarch
Beat until creamy
3 c. Flour
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
Mix and roll into 1 inch balls.
In a separate bowl add 1/2 cup granulated sugar. Drop each cookie ball into sugar and slightly flatten. Place on ungreased cookie sheet
Bake for 10 minutes or so until puffed and crisp on edges. Cool completely. Frost with maple glaze.
1 c. Powdered sugar
1 tsp. vanilla
1 tsp. maple extract
1 tbsp milk
1/2 stick soft butter
Mix well and adjust the consistency to your liking if necessary with more powdered sugar.
These cookies are very bright in flavor. Probably the zest is one of the things that sends them over the top. The second thing that gives them a wow factor is straight lemon juice in the glaze. They are super delicious. If you decide to make them you may want to double the batch. I got 28 cookies. I like to double my recipes and place in my fridge a ziplock bag with dough so I can make them anytime I want. It’s very convenient especially around the holidays! Enjoy!
Glazed Lemon Cookies
Preheat oven to 350 degrees ~ bake for 12-15 minutes
2 c. Flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1/2 c. Unsalted butter room temp
1 c. Sugar
1 large egg
1 tsp. vanilla
2 c. Confectionery sugar
2 tbsp finely grated lemon zest
1/3 cup fresh lemon juice
Beat together butter and sugar until fluffy
Add: egg, vanilla and lemon juice
Add: flour, baking soda, salt, and zest.
Scoop with a small ice cream scoop, about a one inch ball.
Flatten slightly and space them 1 inch apart on ungreased cookie sheet. Cool cookies completely. Frost with lemon glaze.