Lemonade Cookies

It’s time for Cookie of the month and this month’s theme is lemons.  I know my fellow bloggers will come up with wonderful cookies using fresh lemons and I meant to as well but every time I went to the store and was able to find good lemons, they would get used before I was able to make the cookies.  Then mom got sick and today we have reached a new low:  Top Girl and Rocket have a terrible virus that the son-in-law had last week.  Mr. Picky Eater and I are running our selves ragged trying to keep everyone settled, clean, and comfy.  In between I made these cookies – with unsweetened lemonade.  It was a recipe I found taped to the inside of a cabinet at her place last week.  She seems to have cut it out of the newspaper at some time during the last 15 years.  They came together quick and everyone except Mr. Picky Eater loved them!  They were actually soothing to those who didn’t feel good and I really liked the tart zing!

After you check out how I made these – please look just below that and look at the other lovely lemon themed cookies!  I’ll see ya Wednesday for Blogger CLUE.

Jen’s Favorite Cookies — Italian Lemon Drop Cookies

Crumb: A Food Blog — Strawberry Lemonade Madeleine

Posed Perfection —  Lemon Crackle Cookies

Tastes of Lizzy T — Bakery Style Sugar Cookies

Cookie Dough and Oven Mitt — Lemon Meringue French Macaroons

Lemonade Cookies

Ingredients:

1/2 Cup Powdered Sugar

1/2 Cup Granulated Sugar

1/3 Cup Shortening

1 Large Egg

1/2 teaspoon Vanilla

1/8 teaspoon of salt

1 1/2 Cups Cake Flour

1 1/2 teaspoons Baking Powder

1-2 Tablespoons of water

 

Coating:

1 Cup Powdered Sugar

1 1/2 teaspoons unsweetened lemonade

 

Directions:

Preheat oven at 325F

Cream Sugars, Shortening, Vanilla, egg and salt

Add in flour and baking powder

Add in water 1 Tablespoon at a time (you may need one or two) until it forms a ball.

You can begin making 3/4 inch balls right away but I put mine in the fridge for about 2 hours.

Roll them into 24 balls and then flatten them just a bit like this:

Bake for 15-18 minutes until edges are golden brown.

Take out of the oven for 4-5 minutes then put into a resealable bag with the Cup of powdered sugar and unsweetened lemonade and give a couple of good shakes!  Put them on a wire rack and allow to cool completely ……  although they are really great warm too.