Lemon Cooler Knock Off Cookies Food

LEMON COOLER COOKIES

Steps:

• Preheat oven to 325°.
• In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.
• Add the flour and baking powder.
• Add 1 Tbsp of water and continue mixing until dough forms a ball.
• Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
• Bake for 15-18 minutes or until light brown.
• While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
• Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.

LEMON COOLER "KNOCK-OFF" COOKIES

Steps:

• Preheat oven to 350.
• Mix cake mix, oil, eggs and white chocolate in a large bowl.
• Form into small balls and bake on cookie sheet for about 8-10 minutes.
• Let cool.
• Either sift together powdered sugar and kool-aide mix or place in a food processor.
• After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.

LEMON CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

LEMON COOLER COOKIES

Steps:

• In a large bowl, beat the butter, oil and sugar. Beat in the egg, egg white, lemonade concentrate and lemon zest. Combine the flour, baking powder, salt and baking soda; gradually add to egg mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with yellow sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool on wire racks.

LEMON COOLER COOKIES

Steps:

• Preheat oven to 350°F
• In a large mixing bowl, beat the butter, oil, and sugar.
• Beat in the egg, egg white, lemonade concentrate, and lemon peel.
• Combine the flour, baking powder, salt, and baking soda.
• Gradually add to the egg mixture.
• Using a cookie press fitted with the disk of your choice-press dough 2 inch apart onto ungreased baking sheets.
• Sprinkle with yellow sugar.
• Bake for 8-10 minutes or until the edges are lightly browned.
• Cool on wire racks.