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"I remember my mother making these cookies," relates Margo Neuhauser of Bakersfield, California. "They just go perfectly with warm days. They're so lovely and moist, you won't be able to stop eating them."
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 117 calories, 5 g fat (3 g saturated fat), 25 mg cholesterol, 90 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
Originally published as Soft Lemonade Cookies in Taste of Home April/May 1996, p64
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Reviewed on Aug. 13, 2011 by SpeedyGonzales
I came to this site to find this recipe. I have made it in the past when I found it in their Magazine years ago. These cookies are so good in the summer time. They are so light moist and tasty. Just right. They always get gobbled up at gatherings. yummy!!
I came to this site to find this recipe. I have made it in the past when I found it in their Magazine years ago. These cookies are so good in the summer time. They are so light moist and tasty. Just right. They always get gobbled up at gatherings.
Reviewed on Mar. 13, 2011 by Shirmapa
I saw the confusion with other raters about the instructions and this is what I did. I alternated half of the 1/3 c. of the lemonade concentrate while adding 1/2 of the flour mixture. There were 4 steps in all to adding these 2 ingredients. The remainder of the lemonade concentrate was used to brush the tops of the cookies when they came out of the oven. I tasted the batter and didn't feel there was enough lemon flavor. In addition to the above ingredients I added 1/2 t. salt and 1/4 t. lemon extract. They didn't come out as the picture above but instead were puffy round soft discs. Covered them with lots of regular sugar after brushing with concentrate. Truly a soft lemon cookie with a slightly crusty top.
Reviewed on Aug. 05, 2010 by kkmannino
OK~here's my update! I went ahead and made these, even though I was a bit confused about the directions and ingredients. They are very easy to make and though they were flat, the taste was good! I did alternate 1/2 the flour mixture and 1/3c of lemon concentrate. I also used granulated sugar in the recipe and confectionery sugar to sprinkle on top. Since I LOVE lemon, I used more of the lemonade in the batter and generously brushed them when they came out of the oven. The consistency was wonderful and they tasted like they had a lemon cream in the center. I will definitely make these again. They were light and very refreshing!
Reviewed on Aug. 03, 2010 by kkmannino
Now that I've read the other comments, I don't feel so silly! I have the same questions! Do we start with 3/4 c lemonade concentrate and add 1/2 flr. mix then 1/3c lemonade and repeat, leaving the remaining lemonade to brush on top of the cookies? My other question is regarding the sugar. The photo looks like confectionery sugar was sprinkled on top. Is that the sugar that's used in the recipe or is it granulated?
Reviewed on Jul. 17, 2010 by sueqb
The recipe is somewhat confusing. Do you only put 1/3 c of lemonade concentrate in the mixture? Do you spread the rest of the 3/4 cup on top of the cookies?
Reviewed on Jul. 10, 2010 by peanut092303
These cookies are really lemony and they just melt in your mouth. I love them!
Reviewed on Jul. 08, 2010 by christinedasilva@yahoo.com
Mine were flat too. I think my butter got too soft. I'm wondering if it would be better to refrigerate the dough for a while first.
Reviewed on Jul. 06, 2010 by asegal0000
I have a question - "add to the creamed mixture alternately with 1/3 C lemonade" - does this mean about 1/2 flour and 1/3 c lemonade then 1/2 flour and another 1/3 C lemonade ?
Reviewed on Jul. 06, 2010 by Katrina87
I substituted limeade and they were awesome although they did not look like the picture, they were flat.
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