It's time again for WFMW. Now, I am a fan of the occasional Girl Scout Cookie. But this year, when I discovered their Lemonade cookies, I was ecstatic. I love lemon cookies, and it's hard to find good ones that don't leave an icky after taste in your mouth. I wasn't too pleased when I ran out of the cookies, not looking forward to the year long wait of course. However, my Cooking Pleasures magazine came, and with it a cookie recipe that was almost as good as the Lemonade cookies.
I think the next time I make them I will try to chill the dough for a bit, since it got a little soft and difficult to work with after a while. I also would like to use ground almonds, since I wasn't able to get my almonds chopped quite fine enough for my liking. All in all, they turned out great, and I had a few friends asking for the recipe already.
1 cup butter, softened
1 cup powdered sugar plus extra for garnish, divided
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons lemon juice
2 1/4 cups all-purpose flour
1 cup finely chopped slivered almonds
1/4 teaspoon salt
1. Heat oven to 400˚F. Line 2 baking sheets with parchment paper. Beat butter, 1/2 cup of the powdered sugar, lemon peel and lemon juice in large bowl 3 minutes or until soft and creamy.
2. Combine flour, almonds and salt in medium bowl. Slowly beat into butter mixture.
3. With 1-inch cookie scoop or tablespoon, drop dough onto baking sheets 1 inch apart. Bake 7 to 9 minutes or until light brown on bottom. Cool 5 minutes. Roll in 1/2 cup of the powdered sugar while still warm; cool completely. Sprinkle with additional powdered sugar before serving.
4 dozen cookies
PER COOKIE: 80 calories, 5 g total fat (2.5 g saturated fat), 1 g protein, 8 g carbohydrate, 10 mg cholesterol, 40 mg sodium, .5 g fiber
Don't forget to visit Rocks in My Dryer for more great WFMW ideas.