Blue Sky Farm

My blogging posts and photos are part of me . I think of this as a scrapbook of my life. The names have not been changed.. they are real people who have crossed my path along my journey. Some I know intimately, my family and friends. If their names are mentioned it's a sure sign they are special to me and I love them dearly...come along see for yourself, perhaps you know some of them too..

August 28, 2009

Friday Food Entry #3 Lemonade Cookies

Gee, It's Friday already and I chose a light but yummy dessert cookie to share. I am going to the Oregon coast and these are my take along surprise treat....
The recipe is one from Cat Cora's "Cooking from the Hip." For anyone not knowing who she is, she is the only female Iron Chef champion on Food Network and the executive chef of Bon Apetite. I really love her recipes and am happy to have this cookbook.
These cookies were fun to make "Like a magic trick, from lemonade make lemon cookies"

Preheat oven to 375 degrees
Makes about 4 dozen

Lemonade Cookies

1 - 6 oz can of frozen lemonade concentrate ( fill a bowl with warm water & plop the unopen can in it to thaw while you prepare the dough.)

1/2 lb ( 2 sticks) unsalted butter
1 cup sugar plus extra to sprinkle over the cookies
2 teas. finely grated lemon zest (optional)

2 large eggs

2 1/2 cups all-purpose flour
1 teas. baking powder
1/8 teas. salt
In a large bowl cream the butter and sugar with a mixer. Add the lemon zest if desired. Add the eggs one at a time beating well after each one. Continue beating until mixture is light & creamy 4-5 minutes. set aside. In a seperate bowl wisk the flour, soda and salt.

Measure out 1/2 cup of the thawed lemonade & set rest aside. Add one third of the flour mixture to the creamed butter & sugar . Stir, then add about 1/3 of the 1/2 cup lemonade. Continue adding the flour and lemonade alternately, stirring after each addition, until the mixture shows no streaks of flour. Beat on low speed with the mixer just until all ingredients are combined.

Drop by rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet. Bake the cookies , checking them after 8 minutes. When the edges are just starting to brown, remove them from the oven (the centers will still look soft) Using a pastry brush, immediately brush the tops of the cookies very lightly with the remaining lemonade concentrate, then sprinkle with sugar. Transfer to a a rack and cool completely.
The dough can be made ahead of time and refrigerated for several days. Straight from the refrigerator they should bake for about 12 minutes. Aren't they pretty?
Bon Apetite