Tag Archives: lemon peel

Raspberry-filled Poppy Seed Thumbprints

1/2 cup butter, softened
1 cup powdered sugar
1/2 cup canola oil
1 egg
1 tsp. vanilla extract
2 2/3 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. poppy seeds
1 tsp. grated lemon peel
1/3 cup seedless raspberry preserves

In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in the oil, egg and vanilla. Add salt and gradually add the flour to creamed mixture and mix well. Beat in poppy seeds and lemon peel.

Shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet. Using a wooden spoon handle, make an indentation in the center of each ball. Spoon 1/4 tsp. preserves into each cookie.

Bake at 324 degrees for 10-12 minutes or until bottoms are lightly browned. Move to wire racks to cool. Makes about 5 dozen.

Lemon Snowball Cookies

1 stick of butter (1/2 cup), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice (about 1 large lemon)
1 Tbsp. grated lemon peel
1 3/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup finely chopped almonds
Powdered sugar for rolling the cookies

In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.

Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).

Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.

Lemon Granite

3/4 cup sugar
1 tsp grated lemon peel
3 cups water
1/2 cup fresh lemon juice

1. Place 13×9 inch metal pan in freezer and chill.

2. Mix in medium bowl, and combine all other ingredients, blend well

3. Pour mixture into chilled pan. Place in freezer for 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork and return to freezer. Freeze about 2 hours stirring every 30 minutes. Makes approximately 7 (1 cup) servings.

From Kim’s Recipe Collection