Lemon Rose Shortbread Cookies

Lemon Rose Shortbread Cookies

The sweetest Lemon Rose Shortbread Cookies. Lightly sweetened, buttery shortbread cookies hinted with lemon and vanilla, and finished generously with a sweet lemony glaze. These are easy, fun, so pretty, and so very delicious! 

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes

Servings about 20 cookies Calories 124 kcal

Lemon Rose Shortbread Cookie dough
side angle close up photo of Lemon Rose Shortbread Cookies

Ingredients

  • 2 sticks (1 cup) salted butter
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon dried rose petals, finely crushed (optional)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour

Lemon Glaze

  • 2 cups powdered sugar
  • 2 tablespoons Meyer (or regular) lemon juice
  • 1-2 drops blood orange juice (optional)

Instructions

  1. 1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.
  2. Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart-shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.
  3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
  4. To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.
  5. Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days
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Healthy 2 Ingredient Breakfast Cookie

Healthy 2-Ingredient Breakfast Cookies Prep Time 4 mins Cook Time 15 mins Total Time 19 mins   Weight Watchers friendly, Vegan friendly and low calorie! These cookies are super quick and easy to make, and healthy!
Course: Breakfast Cuisine: American Servings: 18 cookies Calories: 32 kcal Author: Karina

Ingredients

  • 2 large , ripe bananas
  • 1 3/4 cups quick oats*

Optional Add-in Ingredients:

  • 4 tablespoons peanut flour or any nut butter
  • 1/4 cup chocolate Chips (I use semi-sweet,dark or miniature)
  • 1-2 teaspoons honey (adjust to your taste preference)
  • 1/4 cup cacao nibs
  • 1/4 cup Nutella or any hazelnut spread
  • 1/4 cup peanut butter chips
  • 1/3 cup crushed nuts of choice (pecans, peanuts, almonds, walnuts, etc)
  • 1/3 cup dried fruit (think cranberries, raisins, sultanas, chopped dates)
  • 1-2 teaspoons pure vanilla extract (adjust to your taste preferences)
  • 1/4 cup shredded coconut
  • **Measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference

Instructions

  1. Preheat oven to 175°C | 350°F.
  2. Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
  3. Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies). Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
  4. Remove and allow to cool on a wire rack.

2-Ingredient Healthy Breakfast Cookies are Weight Watchers (or low fat and diet friendly) | https://cafedelites.com

Recipe Notes

*Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.
**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed. Nutrition Facts Healthy 2-Ingredient Breakfast Cookies Amount Per Serving Calories 32 % Daily Value*Potassium 29mg 1%Total Carbohydrates 5g 2%Protein 1g 2% Calcium 0.4% Iron 2.1% * Percent Daily Values are based on a 2000 calorie diet.

Easy Candied Fruit Cookies/Recipe Share

Easy Candied Fruit Cookies

Ingredients

  • 1 package (10 to 12 ounces) vanilla wafers, crushed
  • 2 cups chopped pecans or walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chopped candied pineapple
  • 1 cup red and green candied cherries, chopped
  • 1/4 cup confectioners’ sugar

Directions

  • In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10×2-in. rectangle. Roll each rectangle in confectioners’ sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm.
  • Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.
Originally published as Fruit Roll in Cookies & Candies 2014 Bookazine
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No-Bake Cornflake Cookies/Recipe Share

 

No-Bake Cornflake Cookies

Ingredients

  • 4 cups cornflakes
  • 1-1/2 cups sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1-1/2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup evaporated milk
  • 1/4 cup butter
  • Dash salt

Directions

  • Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper.
Nutrition Facts

1 cookie: 81 calories, 3g fat (2g saturated fat), 3mg cholesterol, 68mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein.

Originally published as No-Bake Cornflake Cookies in Grandma’s Great Desserts Cookbook

Cranberry Cookies Made with Sweet Potato/Recipe Share

Cranberry cookies

Ingredients:

  • 1 cup mashed sweet potato
  • 1 tablespoon canola oil
  • 1 teaspoon baking soda
  • 2 large eggs
  • ½ cup whole wheat flour
  • 2 teaspoons cinnamon
  • ½ cup dried cranberries
  • 2 packets stevia

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place all ingredients in a blender or food processor except dried cranberries. Puree until smooth.
  3. Stir in dried cranberries.
  4. Scoop spoonfuls of dough onto a parchment-lined cookie sheet.
  5. Bake for 10 minutes or until cookies are golden brown.
Category: Recipes | LEAVE A COMMENT

Cherry No-Bake Cookies/Recipe Share

Cherry No-Bake Cookies

Ingredients

  • 2 cups sugar
  • 1/2 cup butter, cubed
  • 6 tablespoons 2% milk
  • 3 tablespoons baking cocoa
  • 1 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups quick-cooking oats
  • 1 jar (10 ounces) maraschino cherries, well drained and finely chopped

Directions

  • In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
  • Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Nutrition Facts

1 cookie: 81 calories, 4g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.

Originally published as Cherry No-Bake Cookies in Ultimate Cookie Swap Bookazine

Keto Peanut Butter Cookies/ recipe share

Keto Peanut Butter Cookies

INGREDIENTS:

1 egg

1 cup natural smooth peanut butter

1/2 teaspoon Stevia

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350F

In a bowl, whisk the egg. Add in the stevia and vanilla, and whisk again

Stir in the peanut butter, stirring well. That’s it! That’s the dough! You can add anything else at this point (chocolate chips would be DIVINE) if you’d like

Measure out 1 teaspoon of cookie dough, and roll into a ball. Place onto a greased cookie sheet, and create a crosshatch pattern with the back of a fork. Repeat for the entire batch of dough

Bake for 12-13 minutes. They will be slightly underdone when coming out of the oven, but will harden up.

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