These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!
Soft and Fluffy Cookie Base Recipe
•1 cup unsalted butter, softened
•1 cup granulated sugar
•2 eggs, room temperature
•1/2 tsp salt
•1/2 tsp baking powder
•1/2 tsp baking soda
•3 1/4 cups cake flour
•Mix-ins and/or extracts of your choosing
*Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.
For Blueberry Lemon Cookies I chose to add:
•1 1/2 cups blueberries
•Zest of one lemon
•Juice of one lemon
•1/2 tsp cinnamon
•2 tsp pure vanilla extract
•1 cup white chocolate chips
Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).
Life is good, eat cookies
For more information visit the link below;
2 cups finely crushed shortbread cookies (about 7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies*
2 tablespoons light-colored corn syrup
2 tablespoons milk
2 tablespoons butter, melted
1/3 cup powdered sugar
1 tablespoon finely crushed lemon drop candies
1. In a large bowl, stir together the crushed cookies, the 1 cup powdered sugar, the almonds, and the 1/2 cup crushed candies. In a small bowl, stir together corn syrup, milk, and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.
2. Shape cookie mixture into 1-inch balls. In a small bowl, combine the 1/3 cup powdered sugar and the 1 tablespoon crushed candies. Roll balls in powdered sugar mixture. Place on a large baking sheet or tray.
3. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies.
From the Test Kitchen* •Place lemon drops in a heavy re sealable plastic bag. Use a meat mallet or a rolling pin to coarsely crush the lemon drops. Transfer coarsely crushed lemon drops to a food processor. Cover and process until finely crushed.
•Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months