cooler lemon cooler

I wanted a cookie.

I wanted a lemon cooler cookie.

And I want to make it.

Making any product at home versus buying it in the store usually means your product is:

• more fresher
• more better for you
• more whole food like
• more cost effective
• more fun!

I scoured the internet for recipes —most of which called for shortening + lemon kool-aid mix —2 ingredients that will never see the inside of my kitchen.  

I did it again.

I made a recipe that works.

One that can be repeated over + over + over again.

Cooler Lemon Cooler Cookies

makes 24 cookies

INGREDIENTS

• 1/2 cup whole wheat pastry flour
• 1/8 cup confectioner’s sugar
• 1/4 cup confectioner’s sugar –set aside to coat cookies after cooking
• finely grated zest of one lemon –I blended mine in a bullet blender after zesting
• 1/2 stick salted butter
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon fresh squeezed lemon juice [or 1/8 teaspoon lemon extract]

DIRECTIONS

1. Preheat oven to 350 degrees placing rack on lower-middle position
2. Mix flour + 1/8 cup confectioners sugar + lemon zest in mixing bowl
3. Add butter + vanilla + beat until dough is formed [this process can also be done with your hands]
4. Drop cookie dough in stout 1/2 teaspoon balls onto parchment paper lined pan
5. Bake for 6-8 minutes or until edges of the cookie turn golden brown
6. Promptly remove parchment paper from pan and allow cookies to cool completely
7. Place remaining confectioners sugar in a container + gently roll cookies until coated –do this step in small batches or one at a time

I’m keeping my cookies in the fridge –so they are extra cool –but they’ll last about a week at room temperature in an airtight container.

Each cookie contains 31 kcals [2 grams of fat,3.2 grams of carbs,0.3 grams of protein]

Way better than any lemon cooler I’ve ever had.

And I’ve had quite a few lemon cooler cookies.

I’d love to share one with my neighbor –but they aren’t exactly gluten free.

If you’ll excuse me I am going to be a cookie monster.

Cheers,

B+B