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.
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 G. S. Cookie? Try these other in the series:
Samoas OR Cookies or Samoas Bars
Shortbread
Claudia I love your knock off series! I'm thinking these would melt in your mouth and look and sound yummy!
ReplyDeletewonderful step -by-step recipe!and cookies in the sunlight of spring are gorgeous!have a gooood week-end!
ReplyDeleteI have never heard of these cookies but don't they look yum!
ReplyDeleteClaudia, I am definitely making these. I can imagine that these slowly dissolve in your mouth.
ReplyDeleteI remember these big time! My mom (or dad?) use to buy these all the time and I loved them. I'll have to give these a try.
ReplyDeleteOMG these are wonderful. I love lemon flovour, delicious. Bye, have a nice Sunday
ReplyDeleteYou cookies series is never ending! lol
ReplyDeleteHave a great weekend!
Beautiful cookies...mmm. That's a lot you made! Now I wonder if any is coming my way. I have been very good lately, Claudia :D I should be rewarded! :P
ReplyDeleteTart and sweet and melt-in-your mouth delicious! I love them! Your knock-off series rocks.
ReplyDeleteI have a Nikon point and shoot - it's very fussy - I don't recommend it. I can take pictures inside but only with lots of sun streaming in. If it's a cloudy day my pictures are crap.
Did you make these outside? I love your pictures of the process. I haven't heard of these cookies either, but knowing you they are GOOD!
ReplyDeleteI just know this buttery crunch cookie is for me - love everything about it ... Mom made one very similar and I still remember the first bite, inhaling the sugar as I bit into it ... yum
ReplyDeleteI love the textures of these cookies... GREG
ReplyDeleteI love lemon and can just imagine how these beautiful cookies would slowly melt on my tongue -gorgeous! More cookies please!
ReplyDeleteI love lemon cookies and remember these coolers; and it is so cool that you can make them and I bet they taste way better than the commercial version!
ReplyDeleteThank you for sharing this recipe; I love these! I can tell you( and I realize this is an older blog post,lol) but they sell Lemon Coolers for $1 a box at Dollar General, they also have Citrus Coolers, an orange flavored cookie, and I love both of them.
ReplyDeleteThank you,
kudzu