No Christmas cookie list is complete without a lemon or jelly filled cookie. Being a chocolate lover, I always feel there needs to be balance in any desserts, especially on a cookie platter. The other day, I made Oatmeal Scotchies which were a "blast from the past" as I had forgotten about when I used to make them. Like the Scotchies, these cookies were a favorite of many of the customers who purchased cookies from me under Danielle B's Goodies.
I had one woman, Jean Donnelly, who would purchase large orders of cookies whether in separate dozens or in a cookie platter. She always wanted to make sure the Lemonade Drops were there. Sometimes she would just call and order the entire batch, which was about 5 dozen. She would freeze them and enjoy them when she wanted. They were definitely her favorite.
Since I have highlighted my favorite lemon flavored cookies, Angie's Ricotta Cookies and Giada's Lemon Ricotta Cookies, I figured I was share this one also. As much as there is concentrated lemonade in this cookie, it has a mild lemon taste. I love the crunchy sugar on the top, helping to finish the taste of the cookie.
I served them yesterday at my parent's 50th wedding anniversary party and the lemonade drops were the first to go. Nothing better than a lemony cake-like cookie with coffee and tea. They were a hit with a glass of Reisling, too!
As much as I chose to highlight this recipe in the middle of the Christmas season, this is a great summer cookie to enjoy with a big glass of iced tea or raspberry lemonade. If you are looking to switch it up a bit consider this...concentrated limeade, concentrated raspberry lemonade or what about orange juice concentrate. Any of these could work and offer a variety of results.
Enjoy!
Ingredients
1 cup of sugar
1/2 cup of butter
1/2 cup of shortening
2 eggs
3 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1 can (6 ounce) of frozen lemonade concentrate, thawed
Save 3 tablespoons for brushing the baked cookies
Additional coarse sugar for sprinkling on top of cookies (sanding sugar), I used raw sugar
Preparation
Heat oven to 350 degrees.
Line cookie sheets with parchment paper.
In a large bowl, combine sugar, butter, shortening and eggs.
Beat well.
In a separate bowl, combine flour, baking soda and salt.
Alternately add dry ingredients and lemonade concentrate to sugar mixture blending well after each addition.
Drop by teaspoons on prepped cookie sheets.
Bake at 350 degrees for 10-12 minutes or until lightly golden and the tops are no longer wet.
Remove from cookie sheets and cool.
Brush with reserved lemonade concentrate and sprinkle lightly with sugar.
Store in airtight container.
