The best lemon cookie I have eaten or made for that matter. If you love lemon you will love these.
I got the recipe from "Cooking from the Hip"by Cat Cora.. They are so Light & Tangy. (almost melt in your mouth Good!)
I posted these on the Blue Sky Farm blog without the recipe..so I think it is best shown here.
Preheat oven 375 makes
4 dozen cookies
1- 6 oz can frozen lemonade
1/2 lb unsalted butter (2 sticks) softened
1 cup sugar plus extra to sprinkle over cookies
2 teaspoons finely grated lemon zest ( optional)
2 large eggs
1/2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
Fill a large bowl with warm water and plop in the frozen can of lemonade to thaw while you mix the cookie dough
In a large bowl cream together the butter and sugar.
Add the lemon est, If desired . ( I used it)
Add the eggs one at a time , beating well after each addition. Continue beating unbtil the mixture is light & creamy. 4-5 minutes then set aside.
In seperate bowl , wisk together the flour, baking soda & salt.
measure out 1/2 cup of the thawed lemonade concentrate and set the rest aside.
Add about 1/3 of the flour mixture to the creamed butter & stir and add about 1/3 of the 1/2 cup lemonade. Continue adding the flour and lemonade alternately, stirring after each addition. Mix until no streaks of flour show. Beat on low speed just until all ingredients are combined.
Drop by rounded teaspoonfuls of the dough 2 inches apart onto an ungreased baking sheet.
Bake the cookies, checking after 6-8minutes. 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 each cookie with a little reserved lemonade then sprinkle lightly with sugar. Transfer to a rack and let them cool completely.