Lemon Jumbles
Soft and buttery with a tangy, lemon infused sweet icing - lemon jumbles are refreshingly sweet with a delicious citrus bite.
Video
Equipment
Ingredients
Lemon Cookies
- 2-¾ Cups All Purpose Flour
- 1 teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Cup Unsalted Butter softened
- 1 Cup Granulated Sugar
- 1 Each Large Egg
- 1 Tablespoon Lemon Zest freshly grated
- 1 Tablespoon Lemon Juice freshly squeezed
- ½ teaspoon Almond Extract
Glaze
- 3 Cups Powdered Sugar
- 2 Tablespoons Unsalted Butter melted
- 4 Tablespoons Lemon Juice freshly squeezed
- 1 teaspoon Light Corn Syrup
- 4 Drops Yellow Food Color
Instructions
- In a large bowl mix the All Purpose Flour, Cream of Tartar, Baking Soda, and Salt. Mix with a whisk and set aside.2-¾ Cups All Purpose Flour, 1 teaspoon Cream of Tartar, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- In the bowl of a stand mixer, beat the Butter with the Granulated Sugar, until fluffy.1 Cup Unsalted Butter, 1 Cup Granulated Sugar
- Add the Egg, Lemon Juice, Lemon Zest and Almond Extract and beat again until totally incorporated.1 Each Large Egg, 1 Tablespoon Lemon Zest, 1 Tablespoon Lemon Juice, ½ teaspoon Almond Extract
- Beat in the flour mixture, 1 cup at a time until totally incorporated.
- Turn on oven to 350°F and line a baking sheet with parchment paper.
- Empty the cookie dough onto a floured surface and shape into a ball. Cut the dough into quarters. Take each of those quarters and cut into quarters again.Take each piece and cut into another 4 pieces. Roll each of those pieces into a worm like shape, about 5 inches long then connect the edges to create a ring.Lay on the prepared baking sheet, about 1-½" apart.
- Bake for about 10 minutes.
- Repeat in batches until all are cooked. Allow to cool completely on a wire rack.
- In another bowl, mix together the Powdered Sugar, Unsalted Butter, Lemon Juice and Light Corn Syrup. Stir well until smooth. (Use more lemon juice if needed to thin the icing.)3 Cups Powdered Sugar, 2 Tablespoons Unsalted Butter, 4 Tablespoons Lemon Juice, 1 teaspoon Light Corn Syrup
- Remove about ¼ Cup of the icing to another bowl and color with the yellow food color.4 Drops Yellow Food Color
- Take each of the cooled cookies and dip into the white icing. Allow to drip off then lay on a wire rack. Repeat with the other cookies.
- Drizzle the yellow icing (optional) over the cookies after that icing has dried.
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Nutrition
Serving: 1Cookie | Calories: 174kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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