Tag Archives: extract

Lemon blondie bars with Lemon glaze

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Another lemon treat, this time, lemon blondies.   Made in an 8×8 pan, with lemon glaze.   Tangy, yet sweet.  Very soft too!

Remember to scoop your flour from your flour bag so you get the right amount.  Also, Preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbs lemon extract
  • 1/4 cup lemon juice
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Directions  – preheat oven to 350 degrees.  Line an 8×8 pan with parchment paper or tin foil and spray with pam.  Set aside.  In a bowl, cream butter and sugar.  Add eggs and extract.  Mix in dry ingredients amd lemon juice.  Evenly spread into prepared pan.  Bake 18 to 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Lemon glaze ingredients
  • 1 1/2 cups powdered sugar
  • 2 tbs lemon juice
  • Enough water to get consistency you want.

Ice blondies.  Store in covered container.

Smashed lemon sugar cookies with lemon frosting

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Everyone seems to love lemon.  So, I decided to make lemon cookies with lemon frosting.   (I have several other flavors of this recipe – chocolate, regular sugar cookie, gingerbread, oatmeal chocolate chip).   These are fun because after scooping out dough and rolling each one into a ball, I gently smash it with the bottom of a glass dipped in sugar.  Then I bake and frost them after they are cooled.   These should not bake longer than 12 minutes.  They seem underbaked, but they should be that way.  Pop them in the fridge to cool.  And after frosting then, chill them again.

Scoop out your flour into the measuring cups so you get the right amount.  chill the individual doughs for several hours before baking.  And preheat your oven before baking.

Also, I had something very cool happen today..  while running errands, i was wearing my Bills hat that Rob designed for me and someone yelled “go Bills!”  That was pretty awesome!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 cup greek yogurt
  • 3 tbs lemon juice
  • 3 tsp lemon extract
  • 4 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar and oil.  Blend in green yogurt,  lemon juice and extract.  Blend in dry ingredients.   Scoop put 1/4 cups dough.  Spray the bottom of a glass with pam and dip in sugar.  Slighly flatten cookies.  Chill several hours.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  Preheat oven to 350 degrees.  Bake cookies 10 to 12 minutes, no longer. Cool completely.

  • Lemon frosting
  • 1/4 cup butter, softened
  • 1 1/2 to 1 3/4 cups powdered sugar
  • 2 tbs lemon juice
  • 1 to 2 tbs milk

Directions- in a bowl, combine ingredients and frost cookies.

Thank you for stopping by!

Frosted lemon cookies

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Another lemon flavored treat for work today – lemon cookies with lemon frosting.  I actually used fresh squeezed lemon in the cookie. But opted for bottled juice for the frosting  (I needed to save some time).

I recommend chilling the dough for a few hours.   Also scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Do the same for the powdered sugar). And,  preheat your oven.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tbs lemon juice (fresh or bottle)
  • 1 tbs lemon zest (not a fun thing to do, honestly)
  • 1 tsp lemon extract (opt)
  • 3.4 Oz package instant lemon pudding
  • 2 1/4 cups flour
  • 1/2  tsp baking soda
  • 1/2 tsp baking powder

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, zest, lemon juice and extract.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 13 minutes (no longer).   Cookies will be gushy.  Pop in fridge for a bit to firm up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 3 tbs lemon juice

Directions – in a bowl, combine ingredients.  Frost cooled cookies.  Store in covered container

Thanks so much for stopping by today!

Smushed lemon cookies

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These might be a bit too puffy.

I present smushed lemon cookies. Instead of rolling them out and cutting them with cookie cutters, I scooped out 1/4 cups of dough (XL cookies, of course), and smushed them with the palm of my hand. (I am a 4 year old, I know) Then, I sprinkled them with sugar. A note, these don’t spread too much so you can make them as flat as you want. Quick notes – scoop your flour from your flour container into your measuring cup to get the right amount and preheat your oven to 350 degrees for 20 minutes to get the correct temperature. Also, I got a late start on baking and frosted the cookies while they were still warm. If you think the frosting might be too lemony, use 1 tbs lemon juice and 1 tbs water.

  • Ingredients
  • 1/2 cup Crisco (you can also substitute butter, softened to room temp)
  • 1/4 cup plus 2 tbs vegetable oil
  • 1/4 cup powdered sugar
  • 1/2 cup sugar
  • 1 tbs water
  • 1 tsp lemin extract
  • 1 egg
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 2 3/4 cups flour

Directions – preheat oven to 350 degrees for 20 minutes., in a bowl, blend crisco, oil, sugar and powdered sugar. Add water, lemon extract and egg. Blend in remaining ingredients. Scoop out 1/4 cups of dough. On a cookie sheet lined with nonstick baking liners, stagger mounds of dough. Flatten to desired thickness with the palm of your hand. Sprinkle with sugar., bake 13 to 17 minutes (bottoms of cookies will be lightly golden). Cool.

Frosting – combine 2 cups powdered sugar and 2 tbs lemon juice. Frost cookies. Store in covered container.

Thanks for stopping by! Remember to be kind. We all are fighting some sort of battle.