Sunday, June 1, 2014

Lemon Lime Sugar Cookies

I'm all about making meals, cookies, recipes, side dishes, desserts from scratch, but sometimes...a box mix can really make your life a lot easier! As promised from my previous post, our friend, Pearce, shared his famous 'Lemon Cookies' recipe--everyone asks about them, devours them, and expects them when there's a cook-out with Pearce and Joey!


These cookies are simply delish!  You can't help yourself!
The secret is replacing the water measurement on your box mix with lemon juice, or if you are 21 years or older,  with Limoncello, a lemon liquor.  However, I'd argue that the intense lemon buttercream frosting makes this whole thing fly!

Don't walk away because the recipe looks so simple. 
I know you will think "that's it?" when you look at the post, but just try it!
Pucker up!

(Disclaimer: DO NOT USE LIMONCELLO IF YOU ARE NOT 21 YEARS or OLDER)

Pearce's Lemon Cookies--Slightly Modified

Equipment:
2 cookie sheets, ungreased or with little PAM spray only
Mixing bowl
Fork (or if you have a hand mixer, use that)

Ingredients:
1 box / packet of Sugar Cookie mix (I used Betty Crocker's)
1 stick butter, softened
1 egg
1-2 Tbls lemon juice 
Lemon zest


Frosting:
1 stick butter, softened
1/2 pound powdered sugar
Juice 1/2 to 1 lemon
Lemon zest

Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees.
3. Combine the sugar cookie mix, egg, and butter--follow whatever the box says.




4. Add 1 Tbls lemon juice and the zest. 
5. Mix thoroughly.


6. Drop 1 generous teaspoon onto ungreased cookie sheet and bake 9-12 minutes.


7. Make your frosting while the cookies bake:


             --cream butter and lemon juice together
             --add 1 tsp of lime or lemon zest
             --add powdered sugar in batches
             --powdered sugar will reduce 80% when mixed with butter and juice
             --stir until smooth and thickened
             --if too 'soupy', add more powdered sugar
             --if too 'pasty', add a small amount of lemon juice






8. Once cookies are baked and slightly cooled, remove from baking sheet within 1-2 minutes to avoid sticking to sheet.


9. Allow to cool completely before adding  the frosting.


10. Chill in the fridge. 
11. Serve when ready for dessert.


12. Make sure you have enough!