lemon cookies?

SportKite1 said:

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From: zxcvbob

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I used to love "Lemon Coolers" cookies. Made by Nabisco, I think. I haven't seen them in years and
assume they've been discontinued. Does anyone have a similar recipe? I imagine they are something
like a shortbread with finely crushed lemon drops candy stirred it, then the finished cookies are
rolled in powdered sugar. Thanks.

Bob

If they are the same ones I'm thinking of, they were by Sunshine. A copycat recipe adds
unsweetened Lemon Koolaid to the Powdered sugar for coating.

Ellen

Thanks. I found that recipe too, after I posted the Q. I had googled before I posted but only found
totally different cookies made with cake mix and Cool Whip.

Best regards, Bob

Julia Altshuler saw Sally selling seashells by the seashore and told
us all about it on Sat, 10 Jan 2004 13:23:00 GMT:

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I want to make buttery lemon cookies. I started with a recipe from a

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Question: To get an intense lemon flavor on the cookies, instead of pressing them in granulated
sugar before baking, might I brush them with lemon juice mixed with sugar? I'm thinking the flavor
would be right, but I'm worried about them burning on top. Or is there some other reason not to do
this that I haven't thought of? I've got 3 naked lemons sitting in my fridge with no zest on them.

I would put some lemon juice into the actual cookie, or use some lemon essence (but I find the
actual lemon tastes different to essence so I prefer juice...)

Cate saw Sally selling seashells by the seashore and told us all about
it on 15 Jan 2004 13:36:49 GMT:

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La Vida Xena <[email hidden]> wrote in
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I'll look around for it. It's really simple and direct.

Thanks.

Sounds like lemon teacake. You just bake a normal teacake recipe (in a pan lined with baking
paper...) and when it's done you pour lemon juice and sugar over the top of it. Then let it sit in
the pan to cool before you try to take it out (although I generally can't resist cutting into it and
eating it hot!) It is very very lemony because the juice soaks right into the hot cake, and the
sugar forms a glaze on top.

NOTE - I usually double or triple the glaze mix and pour as much over the cake as I can manage to
soak it with, because I LOVE it very lemony and moist...

LEMON TEA CAKE

INGREDIENTS: 1½ cups flour 1 cup sugar 1 teaspoon baking powder ¼ teaspoon salt 4 oz. (125g) butter
or margarine 2 eggs, beaten ½ cup milk Grated rind of 1 lemon ½ cup chopped walnuts

TO POUR OVER:

Juice of 1 lemon ¼ cup sugar

METHOD

Grease a 20cm (8 inch) ring tin or a 23 x 13 x 8cm (9" x 5" x 3"😉 loaf tin. Line the base with
greaseproof paper and grease again.

Set oven temperature to moderate, 180° C. (350° F.)

Sift the flour, sugar, baking powder and salt together into a bowl. Rub in the butter or margarine
with fingertips. Mix the beaten eggs and milk together and stir in, then fold in the lemon rind
and walnuts.

Pour mixture into prepared tin and bake until firm to the touch and a straw or fine skewer inserted
in the centre comes out clean - about 50 minutes for a ring, one hour and twenty minutes for a loaf.

Mix the lemon juice and sugar together and, when the cake is cooked, spoon over the top. Allow to
cool in the pan.

Makes one ring or loaf cake.

* For a family-sized cake, double the quantity and bake in a pan roughly 23 x 32cm for 30-45
minutes. This cake is also good with sultanas instead of walnuts, or without either. You can
serve it warm (as long as it has soaked for about 30 minutes) or cold, and it will easily keep
for 4 days.

Kajikit <[email hidden]> wrote in
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LEMON TEA CAKE

INGREDIENTS: 1« cups flour

[...]

Thank you.

Cate