Some food, some drink.
Something Edible on Video: Lemon Cooler Cookies.
Abstract:
In this video eposide, I show you how to bake lemon cooler shortbread cookies. We turn the lemon up to eleven by using fresh lemon juice and fresh lemon zest; then spiking all that buttery, lemony goodness with lemonade Kool Aid-infused white chocolate!
This is the first episode, so we're still getting the kinks out as far as show format (and properly coaching the actor); but if you dig what we're doing, then feel free to throw us a thumbs-up on YouTube, and don't forget to subscribe!
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
Preheat oven to 350F
Add drink mix powder to the white chocolate and melt in a double boiler. Whisk to integrate. Spread the mess out over a Silpat or parchment-lined sheet pan until 1/8 inch thick and pop in the freezer 15 minutes to harden. Peel from 'pat and run a knife thru the white chocolate to dice into pieces about the same size as minced onion.
With hand or stand mixer on medium, beat butter and 1/4 cup powdered sugar, for 2 minutes, scraping bowl as necessary. Add vanilla and salt and mix 30 seconds more to integrate. Slow things down to a stir, add flour, zest & lemon juice. When it comes together, stir in the chopped white chocolate.
Roll cookies into 3/4 inch balls (about a measured tsp of dough) and space evenly on a Silpat or parchment-lined sheet pan. Bake for 12-14 minutes, or until the bottom edges just begin to brown. When done, let rest 5-7 minutes on the pan before removing to wire rack to cool completely.
When completely cool, coat the cookies in the remaining 1/2 cup of powdered sugar. The cookies are delicate, so use finesse while tossing your cookies. And keep your hair back. :-p
Notes:
Want to read more? You can check out all the details in this previous post.
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