Hello,
It's been a long time since I posted to this group. But I do love to
read about cooking.
I have a question for any one who is a cookie wiz.
I once stumbeled upon a great cookie recipe when I had just about
nothing in my house to make desert with. But 4 kids who want dessert
are a powerful motivator.
I remember having
confectioners sugar
flower

butter
and lemon extract and some lemon juice
I made a sort of crumbely dry cookie that I iced with a simple lemon
icing.
Later i had seen a recipe that was almost identicle to what I did.
Now a while later even though I wrote ddown my recipe and even saved
that one I can't find it.
Can any one lend me a recipe that goes a bit like this
cream powder sugar and butter together
ad lemon extract and flour and bake for like 8 minuites on 350 o r375?
I keep doing somthing wrong and they keep ending up cakey or flat.
I can't get that fabolus pie crusty crumbely texture again.
I'm going nuts.
Thanks
Mostly I have a father in law that wants me to bring them to a BBQ nex
weekend.
Thanks loads this is a good group
Michelle

On Tue, 22 Jul 2008 11:40:03 -0700 (PDT), REscue Mom
> wrote:

>Hello,
>It's been a long time since I posted to this group. But I do love to
>read about cooking.
>I have a question for any one who is a cookie wiz.
>I once stumbeled upon a great cookie recipe when I had just about
>nothing in my house to make desert with. But 4 kids who want dessert
>are a powerful motivator.
>I remember having
>confectioners sugar
>flower
>
>butter
>and lemon extract and some lemon juice
>I made a sort of crumbely dry cookie that I iced with a simple lemon
>icing.
<snip>
>Michelle


Sorry, I don't make lemon cookies... but I was poking around the Good
Morning America website Kate just posted and found a lemonade cookie
that appeals to me and looks like it might be short enough for you.

http://www.wchstv.com/gmarecipes/lemonadecookies.shtml
Lemonade Cookies
From chef and author Cat Cora
April 13, 2007

In her new cookbook, "Cooking From the Hip," Food Network and Iron
Chef America mainstay Cat Cora shows amateurs how to whip up a gourmet
food on the fly.

It's like a magic trick to pull a can of lemonade out of the freezer
and say to the kids, "Do you think we can make this lemonade into
cookies?"

If you want to make the cookie dough ahead of time, it can be
refrigerated for several days if you seal it in two layers of plastic
wrap. Dough straight from the refrigerator should bake for about 12
minutes; dough at room temperature bakes in 8 to 10 minutes.


Cat Cora's Lemonade Cookies

Ingredients
* One 6-ounce can frozen lemonade concentrate
* Two large eggs
* 1/2 pound (two sticks) unsalted butter, softened
* 2 1/2 cups all-purpose flour
* 1 cup sugar, plus extra to sprinkle over the cookies
* 1 teaspoon baking soda
* 1/8 teaspoon salt
* 2 teaspoons finely grated lemon zest (optional)

Directions

Preheat the oven to 375° F.

Fill a large bowl with warm water and plop in the unopened can of
lemonade to thaw while you mix the cookie dough.

In a large bowl, cream together the butter and sugar with a hand
mixer. Add the lemon zest, if desired. Add the eggs one at a time,
beating well after each addition. Continue beating until the mixture
is light and creamy, 4 to 5 minutes, then set aside. In a separate
bowl, whisk together the flour, baking soda, and salt.

Measure out 1/2 cup of the thawed lemonade and set the rest aside.
Add about one third of the flour mixture to the creamed butter and
sugar. Stir, then add about one third of the 1/2 cup lemonade.
Continue adding the flour and lemonade alternately, stirring after
each addition, until the mixture shows no streaks of flour. Beat on
low speed with the mixer just until all the ingredients are combined.

Drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased
baking sheet.

Bake the cookies, checking them after 8 minutes. When the edges are
just starting to brown, remove the cookies from the oven. (The
centers will still look soft.)

Using a pastry brush, immediately brush the top of each cookie very
lightly with a little of the remaining lemonade concentrate, then
lightly sprinkle with sugar. Transfer the cookies to a rack and allow
them to cool completely.

Makes 4 dozen cookies


Recipe copyright 2007, Cat Cora from her cookbook, "Cook From the Hip
With Cat Cora"



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 22, 11:40*am, REscue Mom > wrote:
> Hello,
> It's been a long time since I posted to this group. But I do love to
> read about cooking.
> I have a question for any one who is a cookie wiz.
> I once stumbeled upon a great cookie recipe when I had just about
> nothing in my house to make desert with. But 4 kids who want dessert
> are a powerful motivator.
> I remember having
> confectioners sugar
> flower
>
> butter
> and lemon extract and some lemon juice
> I made a sort of crumbely dry cookie that I iced with a simple lemon
> icing.
> Later i had seen a recipe that was almost identicle to what I did.
> Now a while later even though I wrote ddown my recipe and even saved
> that one I can't find it.
> Can any one lend me a recipe that goes a bit like this
> cream powder sugar and butter together
> ad lemon extract and flour and bake for like 8 minuites on 350 o r375?
> I keep doing somthing wrong and they keep ending up cakey or flat.
> I can't get that fabolus pie crusty crumbely texture again.
> I'm going nuts.
> Thanks
> Mostly I have a father in law that wants me to bring them to a BBQ nex
> weekend.
> Thanks loads this is a good group
> Michelle
>

You need some leavening- baking soda or powder