Lemonade Cookies Recipe 445 Food

SOFT LEMONADE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.

LEMONADE COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
• Beat in egg, vanilla and lemon extract/zest.
• Mix flour and baking soda.
• In another bowl, add dry ingredients to wet til thoroughly combined.
• Form 1-inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl, place 2- inches apart on well greased cookie sheet.
• Bake 10-12 minutes until edges just begin to brown.
• Cool for 2 minutes on cookie sheet then remove to rack.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs.
• Combine flour and baking soda and add to creamed mixture.
• Mix well.
• Add 3/4 cup lemonade concentrate.
• Mix well.
• Drop by rounded teaspoonfuls into an ungreased cookie sheet.
• Bake for about 8 minutes, or until lightly brown around the edges.
• Do not over bake.
• Remove cookies from cookie sheet to cool on a wire rack.
• Brush each cookie with remaining lemonade concentrate and sprinkle with sugar crystals.

PERFECT LEMONADE

Steps:

• Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

ICED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
• Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
• 1 pound (2 cups) confectioners' sugar
• 6 tablespoons lemon juice
• In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
• Yield: enough for 3 dozen cookies

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

COUNTRY TIME LEMONADE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter, sugar and lemonade mix.
• Add egg, vanilla, lemon extract, lemon zest and lemon juice and mix well.
• Add flour and baking soda and mix.
• Roll dough into teaspoons size balls place on cookie sheet.
• Bake for 10 to 12 minutes.
• You may roll dough balls in sugar before baking or when cooled if desired.
• They are also good with a glaze of powdered sugar and milk.
• Great either way.

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.