Lemon Cooler Cookies

makes about 50 cookies

1/3 cup shortening

1/2 cup confectioners' sugar

1/2 cup granulated sugar

1 extra large egg

1/2 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1 Tablespoon freshly squeezed lemon juice

1 cup confectioners' sugar

4 packets (3.2 g) True Lemon crystallized lemon

Preheat the oven to 325º F.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars, shortening, egg, and vanilla.  Add the flour mixture and mix until combined.  Scrape down the sides of the bowl with a rubber spatula; add the lemon juice and mix again until the dough is completely incorporated.  Cover the bowl and place in the freezer for at least 30 minutes to firm up the dough.  (This will make the rolling of the dough easier.)  Using a small 1/2 ounce ice cream scoop, scoop out level portions of the dough.  Divide the scoop in half and roll each half into a ball, about 3/4-inch diameter.  Place the balls on a baking sheet lined with parchment paper and bake for 15-18 minutes or until lightly brown around the edges.  

Meanwhile, combine the confectioners' sugar and the crystallized lemon in a shallow dish.  Remove the cookies from the oven.  While they are still warm, gently coat them in the sugar mixture; lightly rubbing the sugar in to ensure a good coating.  Place the cookies on a wire rack to cool completely.  Cookies can be stored in an airtight container for up to 2 days.  Enjoy!

Printed from thegalleygourmet.net