Lemon Cooler Cookies
If you have around 30 minutes to spend in the kitchen, Lemon Cooler Cookies might be a tremendous lacto ovo vegetarian recipe to try. This recipe makes 21 servings with 118 calories, 2g of protein, and 4g of fat each. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 70 would say it hit the spot. Head to the store and pick up egg, flour, butter, and a few other things to make it today. It is brought to you by Taste of Home. It works well as a dessert. With a spoonacular score of 8%, this dish is improvable. Try Lemon Cooler Cookies, Lemon Mint Cooler, and Lemon Berry Cooler for similar recipes.
Servings: 21
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, softened
2 tablespoons canola oil
1 egg
1 egg white
2 cups all-purpose flour
2 teaspoons grated lemon peel
1/4 cup thawed lemonade concentrate
1/4 teaspoon salt
3/4 cup sugar
1 tablespoon yellow decorating sugar
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, beat the butter, oil and sugar. Beat in the egg, egg white, lemonade concentrate and lemon peel. Combine the flour, baking powder, salt and baking soda; gradually add to egg mixture. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with yellow sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Yield: 3-1/2 dozen. Originally published as Lemon Cooler Cookies in Light & TastyAugust/September 2003, p58 Nutritional Facts One serving (2 cookies) equals 116 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 73 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the butter, oil and sugar. Beat in the egg, egg white, lemonade concentrate and lemon peel.
2. Combine the flour, baking powder, salt and baking soda; gradually add to egg mixture.
3. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with yellow sugar.
4. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool on wire racks.
Nutrition Information:
covered percent of daily need
