3/4 C shortening
1 C. sugar
3 eggs
2 small packages instant lemon pudding
2 C flour
3/4 teaspoon soda
1/4 teaspoon salt
Cream shortening and sugar. Add eggs and beat. Add pudding (dry mix) and dry ingredients. Mix well. Roll into balls. Don't make big balls because they won't cook all the way through. Bake 375 degrees for 8-10 minutes. When pulled out of the oven, they should be soft, slightly craked on the top, and have a touch of golden brown.
Glaze:
1 1/2 tablespoon milk
1 1/4 C powdered sugar
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon
Melt butter with milk in a pan over a low setting. Take off heat and stir in powdered sugar. Wisk until smooth. Add lemon juice and rind. Wisk. Frost cookies while cookies are still warm. (You might want to do this on waxed paper because the frosting has a tendency to get everywhere and waxed paper makes for easier clean up.)
This is Sister Lewis' recipe (she is the Stake RS President). They are the most amazing Lemon Cookies I have ever tasted!
Megan Hambly
Showing posts with label Icing. Show all posts
Showing posts with label Icing. Show all posts
Sunday, December 2, 2007
Spice Cake with Penuche Icing
Cake
2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
3 eggs
Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.
Penuche Icing
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar
In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.
Taylor Watanabe
2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
3 eggs
Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.
Penuche Icing
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar
In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.
Taylor Watanabe
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