 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
Zita P from Port Richey makes a great lemonade drop cookie. Use parchment lined cookie sheets or the bottoms of the cookies tend to burn. Check at 8 minutes. It isn't overpowering or too tart in lemon flavor, it is just right. Ingredients:
1 cup of sugar |
1/2 cup of unsalted butter |
1/2 cup of no trans fat shortening |
2 eggs |
3 cups all purpose flour |
1 tsp of baking soda |
1/2 tsp of salt |
1 can (6 ounce of frozen lemonade concentrate, thawed) save 3 tablespoons for brushing the baked cookies |
additional coarse sugar for sprinkling on top of cookies (sanding sugar) |
Directions:
1. Heat oven to 375 degrees.
2. Line cookie sheets with parchment paper.
3. In a large bowl, combine sugar, butter, shortening and eggs.
4. Beat well.
5. In a separate bowl, combine flour, baking soda and salt.
6. Alternately add dry ingredients and lemonade concentrate to sugar mixture blending well after each addition.
7. Drop by teaspoons on prepped cookie sheets.
8. Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
9. Remove from cookie sheets and brush with reserved lemonade concentrate and sprinkle lightly with sugar.
10. Cool completely and store in airtight container.
|
|