Saturday, March 27, 2010

Lemon Coolers ( A famous retired Knockoff Cookie Recipe)

Here is a old time retired knockoff, maybe some of you will remember, Lemon Coolers, changed now to lemonades changed to a cookie with icing now. One of the easier cookies to make in this knockoff series, I've been posting. Thought I would take a little trip down memory lane. My dad use to love any lemon cookies, although mom would make an Italian version home made more like soft cookies with frosting, these were one of the only "store bought cookies" he ate besides the marshmallow cookies, (oh boy he loved them as well, another future post!) Those cookies go back long ago when they cost maybe fifty cents a box, can you believe it? Back in the early 70's wow. Then researching seems to make these retired for at least 12 years or more. Amazing there are still huge fans out there hoping they bring these back. Other companies have tried to make them and never got the vanilla cookies crunch with the tart lemon flavor just right.


I absolutely love these cookies, crunchy, tart, buttery. I am sure we can't ever really recreate the memories of the past cookies, different times, different atmosphere, a whole other past life. Things have really changes. G. S.'s, would not only go door to door, they had booths set up that I can remember at schools, convention centers, we now have them in our grocery store parking lots, door to door, the boxes, marketing, prices, cookies, everything has changed since 1970 something!~ I don't remember much of the time period these were made, but that flavor is etched in your brain forever, once you've had them.



So, this may or may not be a trip down memory lane for you, but hope it gives you a warm feeling of great memories. It did for me, and the great memories I had with my dad.



Roll the while warm, then again when cool.



They hardly spread so you can put them close together



Again slicing while they are cold and firm makes the difference, that is a step you can't miss.



Slice it evenly down the center, lay the flat side down, and slice away, they are perfect half moons! So, easy.



They make quite a few cookies, sure to get everyone a bite~



Roll the dough into a long log, and refrigerate till firm, I always make mine the night before and start off in the morning after they are really firm. Easier to slice and keep their shape.






1 stick (1/2 cup) butter softened
1 cup confectionery sugar
2 teaspoons lemon extract plus 1/2 teaspoon of lemon rind finely grated
1/2 teaspoon pure vanilla extract
2 cups flour
1 tablespoon cornstarch
1/4 teaspoon salt
8 tablespoons of heavy cream
more confectionery sugar for rolling the cookies in after cooked

In a large bowl, cream together the butter and confectioners’ sugar until smooth. Beat in lemon extract, vanilla extract. Add flour, cornstarch, and salt, mixing with the mixer on low speed to keep the flour from flying. Add in 8 tablespoons heavy cream and beat until mixture just comes together. Dough will be a firm ball. Roll into a smooth log on wax paper using this also to wrap to refrigerator for at least an hour or overnight.
Preheat oven to 350F. Place on ungreased cookie sheets or on parchment paper
Slice dough long way down the middle evenly to split in half. By laying them down on the flat sides to cut, you will get the half moon effect shape of these cookies. Slice at least 1/4 inch thick, they will be crunchier and buttery when cooked, if you want a softer cookie, slice thicker and cook only 8 minutes till set. Place on cookie sheets, cookies won't spread much. Bake for 10 minutes, or until edges are brown.
While still hot place confectionery sugar in a deep bowl and mix cookies into it. When cookies are cool, take a large plastic bag, add more sugar and shake cookies again to evenly coat.



Not your favorite? Try these other in the series:











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