Monday, May 18, 2009

Lemon Coolers

These small little cookies ended up crumbly, fat and wonderfully tinged with lemon. Almost like dry, fruity bon-bons. Coat these with tart powdered sugar-- I found them rather novel and very easy.
Original recipe here, but this one is GF.

Makes 50 bite-sized cookies
20 minutes preparing + almost 2 hours baking total
Preheat 330 F
- large mixing bowl
- wire whisk -or- electric beater
- cookie sheet lined with Al foil
- large heavy duty gallon sized ziplock baggie

1/2 c. + ~3/4 c. powdered sugar
1/3 c. white (granulated) sugar
1/3 c. butter
1 egg
1/2 tsp. vanilla extract
pinch of salt
1.5 c. GF flour mix --> [1 c. white rice flour + 1/2 c. Bob's Red Mill All-Purpose GF Mix + 1 heaping tsp. xanthan gum]
1.5 tsp. baking powder
zest from 1 fresh lemon
juice from 1 fresh lemon (about 1 Tbsp.)
1 tsp. powdered lemonade drink mix*

*Country Time Lemonade mix
I think is GF; I used it and didn't get sick

0. Preheat oven to 330 F. Place the butter on the counter to soften for awhile.
1. Wait till butter is room temperature (soft!) to begin mixing ingredients. In a large bowl, briefly mix the sugars (1/2 c. powdered and 1/3 c. granulated) with the butter, egg , vanilla and salt by hand. Once incorporated, cream together with a wire whisk or electric beater. The mixture should be creamy and consistent, but not fluffy.
2. Add in the GF flour mix and baking powder. Scrub the lemon well and add entire lemon zest into the bowl. Cut the lemon in half and easily squeeze its juice into the bowl, careful to remove renegade seeds.
3. Stir the entire mixture well. As usual, the dough will be thick, so I normally just hand mix it. Stir until the dough is slightly moist and easily forms a ball.
4. Roll dough into small little balls, no bigger than an inch-- I tried for about 3/4". Place balls onto the lined cookie sheet and press each one down slightly with your thumb; not too much. They will spread and puff out a little more in the oven, but you can get them fairly crowded on the sheet with no problems.
5. Before finishing the first batch, pour the remaining 3/4 c. powdered sugar into the heavy-duty plastic bag. Add in some of the powdered lemon drink mix and shake well to mix. Taste.** Add in more sugar or lemon drink if necessary (depends on how tart you want the powder!)
6. Bake for 16 to 20 minutes. They will get slightly tan on the top when done. Remove cookies and let cool for about 1 minute on the sheet. Before they cool ALL the way (they should still be warm, but not burning hot), plop the cookies into the bag and shake well to coat.
7. Continue baking and then coating the cookies. It took me about 5 rounds to finish the whole batch. I ended up just leaving them in the bag, there was enough sugar to go around.

**If you want more adult-like morsels, don't coat them with powdered sugar-- they have a good lemon taste on their own. I did prefer the melt-away lemon tang, though, and I'm in my 20's!

No comments: