Davids Lemon Cooler Cookie Dough Recipes
LEMON COOLER COOKIES
Baking soda helps brown these crisp, lemony shortbread-like goodies that were created by our Test Kitchen staff.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 73mg sodium, Carbohydrate 18g carbohydrate, Fiber 0 fiber), Protein 2g protein.
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- In a medium bowl combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and ¼ cup of powdered sugar on medium-high until fluffy and light, about 3 minutes. Add the lemon zest, lemon juice, egg yolk and lemon extract. Beat until combined.
- Add ⅓ of the reserved flour mixture to the butter and sugar mixture and blend on low until incorporated. Repeat in two more additions, blending just until the flour is incorporated. Scrape down the sides of the bowl and blend for just a few seconds as needed. Scrape down the sides again and gather the dough into a ball in the bottom of the mixing bowl. Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
- Preheat oven to 325°F. Prepare 2 baking sheets lined with parchment paper. Roll the dough into 1-inch balls and place two-inches apart on the parchment lined baking sheet.
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