Sunshine Lemon Cooler Cookies
Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.
Yield
100 servingsPrep
20 minCook
15 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| ½ | cup |
powdered sugar
|
|
| ½ | cup |
granulated sugar replacement
|
* |
| 1 | large |
eggs
extra large |
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 ½ | cups |
cake flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
kosher salt
|
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| Coating | |||
| ¾ | cup |
powdered sugar
|
|
| 4 | each |
crystallized ginger (candied)
lemon, small packets True Lemon, or 1 Tbs. unsweetened lemonade powder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 118 | ml |
powdered sugar
|
|
| 118 | ml |
granulated sugar replacement
|
* |
| 1 | each |
eggs
extra large |
|
| 2.5 | ml |
lemon extract
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 355 | ml |
cake flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
kosher salt
|
|
| 15 | ml |
lemon juice
freshly squeezed |
|
| Coating | |||
| 177 | ml |
powdered sugar
|
|
| 4 | each |
crystallized ginger (candied)
lemon, small packets True Lemon, or 1 Tbs. unsweetened lemonade powder |
*
|
Directions
In a medium bowl, whisk together the flour, baking powder and kosher salt; set aside.
In the bowl of a stand mixer with paddle attachment, cream the shortening, sugars, egg, lemon extract and zest. Add the flour mixture and mix until well combined. Scrape down sides of the bowl with a spatula; add the lemon juice. Continue to mix until all is well incorporated. Cover the bowl and place in freezer for at least 30 minutes, or refrigerate for at least one hour. This will make the dough easier to work with.
Preheat oven to 325℉ (160℃).
With a melon baller, scoop out dough and form into approximately ¾ to 1 inch balls. Place on 2 parchment-lined baking sheets (about 25 balls per sheet - bake one sheet at a time on middle rack of oven). Bake for 14 to 16 minutes, until edges of cookies are very lightly browned.
While cookies are baking, make the coating by combining the powdered sugar and lemon crystals/lemonade powder in a shallow bowl.
While cookies are still warm, gently toss them in the coating, pressing in lightly to coat well. Place on rack and cool completely.
NOTE: Dough may be refrigerated for 2 to 3 days, or frozen up to 1 month (tightly wrapped and placed in an airtight container).
