Lemon Cooler Cookies

Products Used

Ingredients

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
    2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
    3. In a large bowl, cream together butter, powdered sugar and granulated sugar. Beat in egg, then stir in vanilla extract, lemon juice and lemon zest. Fold in flour mixture until well combined.
    4. Using 1 heaping tablespoon of dough, roll dough into balls, and place 2 inches apart on prepared cookie sheets. Slightly flatten each cookie with the bottom of a glass (or your hand) into a disk.
    5. Bake for 12 minutes. Cookies will not be brown, however the centers will be puffy and will no longer look raw.
    6. While cookies are baking, combine powdered sugar and powdered lemonade in a gallon size ziplock bag. Set aside.
    7. Allow cookies to cool on baking sheet for 5 minutes or until cool enough to touch. Transfer a few at a time and shake to coat in powdered sugar mixture. Serve immediately or store in airtight container for up to three days.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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    Galletas Refrescantes de Limón

    Products Used

    Ingredientes

    Glaseado:

    *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 350 F. forre bandejas para hornear de galletas con papel parafinado. Ponga a un lado.
    2. En un envase mediano, combine la harina, polvo de hornear y sal. Ponga a un lado.
    3. En un envase grande, bata hasta que se convierta en crema la mantequilla, azúcar en polvo y azúcar granulada. Agregue los huevos y bata, agregue el extracto de vainilla, jugo de limón y la ralladura de limón. Agregue la mezcla de la harina y combine usando movimientos envoltorios hasta que esté bien  combinado.
    4. Usando una cuchara llena de masa, haga bolitas, y colóquelas a 2 pulgadas de separación cada una en la bandejas de galletas anteriormente preparadas. Aplane un solo un poco las galletas con la parte de debajo de un vaso (o con la mano) hasta que se forme un disco.
    5. Hornee por 12 minutos. las galletas no se pondrán doradas, sin embargo los centros se verán esponjados y no se verá crudo.
    6. Mientras las galletas se hornean, combine el azúcar en polvo y la limonada en polvo en una bolsa estilo ziplock de 1 galón. Ponga a un lado.
    7. Deje que las galletas enfríen en la bandeja de galletas por 5 minutos o hasta que estén lo suficientemente frías para tocarse. Transfiera unas pocas al mismo tiempo y sacuda hasta que la galleta este cubierta en la mezcla de azúcar en polvo. Sirva inmediatamente o guarde en un contenedor sellado al vacio por hasta 3 días.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

    Apr 30, 2019

    These are really good as described, but I made a few changes just for personal preference. I used 2 teaspoons of lemon juice, and 1 teaspoon of lemon extract. I "coarse ground" my lemon instead of zesting it... I used my Ninja blender and did it somewhere between minced and zested size. I just remember the original lemon coolers as having little bits in them so I tried this and liked it. I also used the entire package of lemon kool aid in the coating mix instead of just a teaspoon. I also did a batch of these using orange instead of lemon and they were very good. I suspect lime would be, too, and I'm thinking of trying a cherry almond version, but don't really have that worked out yet.

    Jun 30, 2019

    These were super easy to make. I stuck to the recipe as it is listed and they are delicious. Only variation is I used my stand mixer. Made exactly 24 cookies. Can’t wait to share them at work!