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Lemon Cooler Cookies
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- #54747
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
1 cup unsalted butter, room temperature
1/2 cup sugar
1 1/2 tablespoon grated lemon zest
1 egg yolk
1 teaspoon lemon extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
granulated sugar
powdered sugar
directions
Preheat oven to 375 degrees F.
Using electric mixer, cream butter in medium bowl until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon zest, yolk, extract and salt. Add flour and beat just until blended (if dough is very stiff, beat with wooden spoon).
Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart. Dip bottom of 2 1/2-inch-round glass into sugar. Press down onto 1 dough ball, flattening into 1/4-inch-thick round. Repeat with remaining dough balls.
Bake until cookie edges begin to brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops.
added by
ilove
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 20, 2009
My 8 year old daughter and I made these. They were fun to make, but she said they were dry. I do agree they are a little dry , maybe add the whole egg instead of just the yolk. We also thought a little more sugar and lemon zest to the dough. I do love that they are a light butter cookie and will try them again with some adjustments.
This is a recipe that I have originally from BA and it truly is missing a key ingrediant, like a 1 1/2C flour and a 1/4t. of baking powder, otherwis it just ran off the cookie sheet like goop!
April 17, 2008
I think this recipe is missing some vital ingredient, and there should probably be more flour. My cookies turned out very flat and totally crumbled when I tried to remove them from the sheet. Maybe add something to help them rise? They taste very lemony--I like that!