Friday, June 17, 2011

Pucker Up!

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Lemon Coolers

So last night I was finally getting around to getting the rest of my pictures from my trip. Its been a while and we had yet to exchange all of our pictures and I was anxious to see the rest! Anyways we were planning on just hanging out and having some wine and catching up so I thought I would bake something for us to munch on. I was planning on whipping out some monkey bread but didn't feel like running out to the supermarket for supplies & I was at my parents house so I had very little options.

I found one single lemon left in the fridge so I thought lemon bars would be perfect! I have a weird thing about eating with the seasons. I just feel that certain things taste better and go better with certain times of the year. Normal? Yes. Some people (well person lol) think that is completely bizarre. But think about it. How great is an ice cold lemon aide in the middle of summer as opposed to freezing cold winter. So I thought lemon bars are perfect for a summer night with the ladies. So that's what I did. Well I only had one lemon so instead I made lemon coolers!

 How great are they?! Light, crisp, and all citrus-ie with all that powdered sugar on top. MMMM perfect!
So this recipe is super easy. But MAKE SURE you let the dough set in the fridge or freezer. It needs to be firm enough to roll into a ball with out being melty or sticky. I learned the hard way, being as impatient as I am that YOU HAVE TO WAIT! My first batch came out all flat and super burnt on the bottom.

(how great do those look up close! omg mmmmm!)   

I basically just added a tad lemon juice and zest to a simple cookie dough.

Lemon Coolers

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs
2/3 cup confectioners' sugar

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Sift together flour, baking powder, and salt. In seperate bowl, using a mixer on medium speed, cream butter, granulated sugar and lemon zest until creamy (1-2 minutes). Beat in lemon juice, vanilla and eggs until combined. Reduce mixer speed to low adding in dry ingredients until just combined.

 Chill dough in refrigerator or freezer until firm - about 30 minutes.

Roll teaspoons (keep them small for that perfect little crunch) of dough into balls, place on cookie sheets, and bake 10 minutes or until light golden on the bottoms. Transfer cookies to wire racks to cool completely. When cool, dip cookies into confectioners' sugar.

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