My mom was a chef, but never made bakery items. My sister was the family baker, and when we were young (actually not that young) my brother and I would eat her Christmas cookies as soon as they came out of the oven. Of course, my mother then banned us from the kitchen. What can I say about those wonderful Christmas sugar cookies. I don’t have her recipe, but I’m pretty sure you have your own. However, I do have her 40-year-old Lemonade Cookie recipe.
YUMMY TO YOUR TUMMY LEMONADE COOKIES
Preheat Oven 350° Bake 8-13 Minutes* Makes: 36-55 cookies*
INGREDIENTS:
1 Cup Butter or Margarine
1 Cup Sugar
2 Eggs
3 1/2 Cups Sifted Flour
1 Tsp. Baking Soda
6 Oz. Can Frozen Lemonade concentrate (thawed). Use only half of this amount in the mixture**
Sugar
DIRECTIONS:
Mix together all ingredients. Drop onto cookie sheet by rounded teaspoonfuls. Bake for about 8-13 minutes or until lightly brown on the bottom. The tops are very, very light brown.
Remove from the oven (and while they are still hot) brush with the remaining concentrate & sprinkle with a little sugar.
Cool on rack.
*I have given a range for the baking time and the number of cookies, because I tried 2” and 3” cookies. The choice is yours.
**I could find only a 12 oz. can of concentrate, so you can cut that can in half while it is frozen, and keep it to use another time, or you can double this recipe.
TIP: If you want more tartness in the cookie, brush the concentrate on more heavily.
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| Lemonade cookies |
