These Sourdough Lemon Cookies are soft, sweet, and bursting with a bright lemon flavor from fresh zest and juice - all with ...

Lemon Meltaways are aptly named for their delicate, melt-in-your-mouth texture and the refreshing burst of citrus that ...

Our winner this week is the Oatmeal Skillet Cookie. This cookie is f*cking incredible. It features a soft and chewy oatmeal ...

Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large ... sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass ...

Lemons: To get the best lemon-y flavor into the bars, use both zest and freshly squeezed juice in the filling. Get 4 medium ...

For the cookies: In a medium bowl, whisk together the flour, cornstarch, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.

Beat in eggs and vanilla and lemon peel until blended ... Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Add the maple syrup, thyme leaves and lemon zest and pulse again until the ... leaving plenty of space between each cookie. Bake for 10-12 minutes, or until crisp and golden-brown at the edges.

Two local ice cream shops, Two Roosters and Andia's, were just recognized nationally for several award-winning flavors.

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...