MMMMM-----      Recipe via Meal-Master (tm) v8.06

      Title: Girl Scout Lemonades
 Categories: Cookies, Snacks, Citrus
      Yield: 18 Cookies

MMMMM-------------------------COOKIES--------------------------------
  2 3/4 c  A-P flour
      1 ts Baking powder
      1 ts Salt
    1/2 lb Unsalted butter; softened,
           - room temperature
      1 c  Granulated sugar
      1 ts Lemon extract
      1 lg Egg

MMMMM--------------------------ICING---------------------------------
      2 c  Powdered sugar
      1 tb Lemon extract
      1 tb Water
           Yellow gel food coloring

  Set the oven @ 350°F/175°C and line 2 large baking sheets with
  parchment paper.

  In a medium-sized mixing bowl, combine flour, baking powder, and
  salt with a fork. Mix well and set aside.

  In a separate mixing bowl, cream together the butter and sugar
  using an electric hand or stand mixer. Mix until smooth and fully
  combined.

  Add egg and lemon extract. Mix again until smooth.

  Add flour mixture in, half at a time, and mix until fully combined
  and dough-like.

  Place cookie dough in the refrigerator for about 30 minutes before
  you roll out the cookie dough.

  Remove dough from the bowl and place it on a flat, lightly floured
  surface.

  Using your hands, flatten the dough pressing downward.

  Use a rolling pin to roll out the dough to about 1/4 to 3/8"
  thick.

  Using a 2" round cookie cutter, cut rounds from dough and place the
  cutouts on the prepared baking sheets at least 2" apart.

  Using a lemon cookie stamp or an inspirational phrase cookie stamp,
  create your pattern on the top of the cutouts. Press the stamp
  firmly into the dough until the indentations make it at least half
  way through.

  Bake for 10 to 12 minutes.

  When done, allow the cookies to cool completely on the pan before
  making the icing.

  Icing:

  In a small mixing bowl, combine the powdered sugar, lemon extract,
  water, and about 2" of yellow gel food coloring. Mix with a fork
  until fully combined and smooth. It will be very thick at first.

  When the icing is at the perfect consistency, spoon out about 1 tb
  onto the back (non-pressed side) of the cookie. Use your spoon to
  push the icing around so it naturally levels and covers the entire
  surface.

  Do this for each cookie, working one at a time.

  When all of your cookies are covered in icing, allow them to sit at
  room temperature for 6 hours or overnight so that the icing
  completely hardens before serving.

  Recipe by Stephanie Manley

  Recipe FROM: https://copykat.com

  Uncle Dirty Dave's Archives

MMMMM