Showing posts with label Kool-Aid. Show all posts
Showing posts with label Kool-Aid. Show all posts

Friday, April 22, 2011

Lemon Cookies for Easter

What's more springlike than lemon cookies? Light, fluffy, delicious, and they look so pretty on the table!

I was planning to post a simple lemon cookie recipe here, but... if you've been reading this blog for very long, you know I like to experiment. So I did.

Let me give you the end of this story first:

I decided to look online for a different lemon cookie recipe because I'd heard about one that's been around for years using cake mix and Cool Whip. A quick scan on the Internet and I'd found at least a dozen posts claiming that these cookies were the best lemon cookies ever.

Umm.... not so much.

Let me take you through the process:

I made two batches of cookies. One with my original recipe, one with the Cool Whip version. Maybe it was me. Maybe I made some huge mistake. Maybe I didn't let them cook long enough. Whatever the problem, the Cool Whip recipe did not work for me.

Here's the recipe to follow (color commentary appears below):

Original Lemon Cookie recipe

1 package of lemon cake mix

1 tsp lemon extract

2 eggs

1/3 cup vegetable oil

Powdered sugar

Preheat oven to 350 degrees.

Pour cake mix into large bowl. Add oil. Beat eggs slightly and add lemon extract before adding eggs to bowl. Mix thoroughly.

Roll dough into quarter-sized balls and then roll these in powdered sugar. Place on parchment paper.

Bake for 8 – 9 minutes, but remove from oven before they turn brown.

And here's the link to a printable version of the original lemon cookie recipe.

The Cool Whip recipe sounded deceptively simple. And you know what they say about "if it sounds too good to be true..." right?

Here's what the batter looked like --->

There was no way to form this glop into little balls, so I wound up using the two-teaspoon method of dropping batter into powdered sugar.

But wait, it gets worse!

Among the many helpful hints I found online was one that suggested rolling the balls (ha! blobs is more like it) into Kool-Aid. Not straight Kool-Aid (and Wyler's), but mixed with powdered sugar. Several people claimed it not only made the cookies pretty (ooh all the different colors) but added a little zing of flavor.

A zing?
You know me. I like to play with my food. This option was a no-brainer (as it turned out, in more ways than one)
<--- I came up with these options.

Oh the joy. I couldn't wait to sample the promised delicious, light, and airy lemon cookies with a hint of black cherry, blue berry, and extra lemon...

Ummm.... remember when I said "not so much"?

These look pretty, but yikes. They were *bad* - like bad, bad. Gooey and flat. The consistency of chewing gum rather than cookies. I'm sure I did something wrong. And those extra flavors? That promised zing? More like a ZOING!!!! I thought my husband's mouth would pucker permanently after he sampled the first one.

For the record, the original recipe cookies came out fine. Fluffy. Crisp outside, soft inside. I tried the flavor/color option with these as well. Not so bad. Probably because there's more cookie substance to cut the zing. But in the future I'll stick with the original recipe, thank you very much.

Hope you have a wonderful weekend!

The next time I see you, I may not be here. I'm leaving the family to their own cooking for a few days while I attend Malice Domestic (where 3 of our contributers here at Mystery Lovers' Kitchen are up for an Agatha Award! Go Avery, MJ, and Sheila!) and participate in the Festival of Mystery in Oakmont, PA. If you're anywhere near the festival I hope you stop by to say hello to Avery, MJ, Sheila, Wendy, and me! (Did I forget anyone??)

Best always
Don't forget, GRACE INTERRUPTED comes out June 7th!