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

Julia Altshuler wrote:
> 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

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

3/4 cup ( 1/2 sticks) butter, softened
1 1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1/4 cup lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 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" > wrote in message
nk.net...
>
>
> Julia Altshuler wrote:
> > 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 > wrote in
news:U0TLb.13913$5V2.20341@attbi_s53:

> 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 > wrote in
news:U0TLb.13913$5V2.20341@attbi_s53:

> 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.

>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: http://southernfood.about.com/librar...3/bl30131o.htm


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

On Sat, 10 Jan 2004 13:23:00 GMT, Julia Altshuler
> wrote:

>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)
1/2 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

The cookies are out of the oven, and the results a 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

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

How about if you dip them in powdered lemonade mix before baking them?

"Julia Altshuler" > wrote in message
news:CNULb.15637$xy6.36622@attbi_s02...
<snip>
> 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!***

>"Rona Yuthasastrakosol"
>
>"Julia Altshuler" wrote:
><snip>
>> 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.
>
>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.

Yep, if true fresh lemon flavor is what's desired only *uncooked* fresh lemon
will do.


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

In article <U0TLb.13913$5V2.20341@attbi_s53>,
Julia Altshuler > wrote:

> 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.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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 > wrote:
>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

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

>From: zxcvbob

>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

If they are the same ones I'm thinking of, they were by Sunshine. A copycat
recipe adds unsweetened Lemon Koolaid to the Powdered sugar for coating.

Ellen

SportKite1 wrote:
>>From: zxcvbob
>
>
>>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
>
>
> If they are the same ones I'm thinking of, they were by Sunshine. A copycat
> recipe adds unsweetened Lemon Koolaid to the Powdered sugar for coating.
>
> Ellen
>

Thanks. I found that recipe too, after I posted the Q. I had googled
before I posted but only found totally different cookies made with cake mix
and Cool Whip.

Best regards,
Bob

Julia Altshuler saw Sally selling seashells by the seashore and told
us all about it on Sat, 10 Jan 2004 13:23:00 GMT:

>I want to make buttery lemon cookies. I started with a recipe from a

>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.

I would put some lemon juice into the actual cookie, or use some lemon
essence (but I find the actual lemon tastes different to essence so I
prefer juice...)