Lemondoodles

I love lemons.  And I love everything lemon.  Even cookies.  These are nothing to snicker about.  Sorry — just had to.

I use my trusty Snickerdoodle recipe and substitute Country Time Lemonade for 1/2 of the sugar as follows:

Lemondoodles

3/4 cup sugar

3/4 cup lemonade powder

1 cup butter

2 eggs (or 4 bantam eggs)

2 3/4 cups AP flour (I sometimes use bread flour for a little extra rise)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

extra lemonade powder to roll dough balls in

First, cream together the butter, sugar and 3/4 cup lemonade powder.

Add 2 eggs (or 4 bantam chicken eggs).

I measure out the salt, baking soda and cream of tartar and mix it in just before adding the flour because sometimes I get tired of following the rules . . .

but you can also mix it into the flour first and then add flour gradually until all incorporated.

Mix well . . .

Scoop into bowl and refrigerate for about 30 minutes or so to let dough harden slightly.

Roll 1″ dough balls in extra lemonade powder.

Place on parchment paper on cookie sheet.

Bake at 400 degrees about 8 minutes or until wrinkly and just slightly browned. Great with iced tea . . .

 

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