Thursday, 15 July 2010

Soft Lemonade Cookies

Lemon has got to be one of my favourite flavours ... especially in the heat of summer. When I got an email from Taste of Home that featured this recipe I knew that I had to try it. These would be great to pop into a picnic lunch or for a quick snack while at the local splash pad!

These cookies have the consistency of a Dare Bear Paw cookie but with mild lemony flavour. Their taste reminds me of McDonaldland Cookies (you know, the original kind). If you want a more lemony flavour I'd try adding fresh lemon zest (maybe from 1/2 to a whole lemon).

1 cup butter, softened to room temperature
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
2/3 cup thawed lemonade concentrate, divided
Additional sugar for top of cookies
Additional lemonade concentrate for top of cookies

Preheat oven to 400F.

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 creamed mixture alternately with lemonade concentrate.

Drop by rounded teaspoonfuls (or small melon-baller) onto ungreased cookie sheets. Bake for approximately 8-10 minutes or until bottoms of cookies start to brown. Remove cookies to wire racks. Brush with lemonade concentrate; sprinkle with sugar. Keep in an airtight container to keep cookies soft.

Yield: 5 dozen

Tip 1: Try poking a few delicate holes in the top of the cookies before brushing on the lemonade concentrate to get some extra lemony goodness into each cookie.

Tip 2: Make sure your butter is only at room temperature and not softer. If it's too soft you'll end up with very flat cookies, not rounded like they're supposed to be.

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