Soft Lemonade

I can't decide if they look more boring in the photo or in person.  I was completely disappointed in this recipe.  While a lot of people enjoy the rich flavors and the chocolate cookies I include, there are several people on my list who appreciate the simple or the fruity flavors.  Since I have less of those recipes but want to keep a nice balance, I was excited to come across a lemon-flavored cookie.  And soft cookies are always nice too.

I picked this recipe up on MixingBowl.com, again from poster Jeannieskitchen, who provided yesterday's yummy cinnamon snaps.  She attributes the recipe to Taste of Home, submitted to them by Margo Neuhauser.

Dave thought the cookies were too soft, but then after they cooled longer, I thought they were too dry.  And there absolutely wasn't enough lemon flavor.  It didn't come through the dough at all, and the concentrate brushed over the top just dripped down the sides and left a sticky mess on the pans (that's why I use silicone or parchment!).  Next time, I would alter the recipe by adding lemon extract to the dough, and instead of brushing on the concentrate, I'd make a lemon-flavored glaze and ice them after cooling.  Alternatively, instead of using just the lemonade concentrate, I considered adding powdered lemonade drink mix.  I'm definitely going to try to repair this for you, so I'll let you know how it turns out.

Soft Lemonade

1 cup butter, softened
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1 can (6 ounce) frozen lemonade concentrate, thawed and divided (a 12 ounce can is pictured)
sugar for sprinkling

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, and beat well after each addition.

In a separate bowl, combine the flour and baking soda.  Add flour mixture to creamed mixture alternately with 1/3 cup of lemonade concentrate, mixing well after each addition.

On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart.  Brush with lemonade concentrate and sprinkle with sugar.  Bake in a 400 degree F oven for 8-10 minutes or until edges are lightly browned.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Cool on cookie sheet for a few minutes, then move to complete cooling on rack.

I was so disappointed, I forgot to take a post-baking on the pan picture.

Makes 6 dozen.

Happy Baking (although not with this recipe),
The Cookie Princess