I was in third grade and the sky was the limit. We thought that our little ‘club’ could raise money to help conquer the troubling woes of the world and sell one glass of lemonade at a time. We had big dreams but were suck in a third grade body. So off we went to make the best lemonade eva (honestly I think it was really red Kool-ade, but who could tell?) and have a kickin’ lemonade stand. After about 30 minutes and 2 drinks later (to my friend’s Mom and little sister) we got bored, gave up, and went to seek fun in better places. The end.
This week as I have focused on lemonade recipes I reminisced about that fun time. Maybe that was the underlying reason for this lemonade week. Lemonade reminds me of simpler times and boy do I need that right now! Or maybe I will just take any excuse I can get to make sweet treats! Heehee!
I have had this Lemonade Cookie recipe for almost a decade and finally decided to make it (one of the many great finds I have recently re-discovered in my blue recipe binder). Having a whole week of lemonade recipes then naturally fell into place.
These cookies are soft and sweet like sugary cookies but tangy and tart on the taste buds like lemonade. AKA these cookies were gobbled up by all!
Prep Time: 20 minutes Cook Time: 10-12 minutes Makes 24-36 cookies
½ cup plus 4 tablespoons butter, softened
2/3 Cups sugar
1 cup powdered sweetened lemonade mix, divided
1 teaspoon vanilla extract
1/2 teaspoon lemon extract or 1 teaspoon finely grated lemon rind
2 2/3 cups all-purpose flour
1 teaspoon baking soda
Heat the oven to 350 degrees F.
In a large bowl, cream the butter, sugar, and 2/3 cup of the lemonade mix until fluffy. Beat in the egg, vanilla extract, and lemon extract or grated lemon rind.
In a separate bowl, stir together the flour and baking soda. Add the dry ingredients to the batter, beating until thoroughly combined (dough will be slightly crumbly).
Place the remaining 1/3 cup of lemonade mix in a shallow dish. Form the dough into 1-inch balls and roll them in the lemonade mix, then place them 2 inches apart on a well-greased cookie sheet.
Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Cool for 2 minutes on the baking sheet before removing to a rack.
adapted from Family Fun Magazine, August 2002