Bake

Girl Scout Lemonades

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I know it’s been a long time, but let’s not dwell on the past.  What’s a few months between friends like us?  All you need to know is that I’m back now, baby.  Don’t worry your pretty little head about where I’ve been and just bring that sweet….yikes, that turned creepy fast.

What’s new with me?  We’re settled back in Indiana now and I couldn’t be happier about it.  In fact, I am spending this Mother’s Day weekend away from my child at a little soiree for my husband’s job and the little monster is spending the weekend with Grammy.  This (among many other reasons) is why I am so happy to be home again.

I also decided to make these knock off Girl Scout Lemonade cookies for myself for Mother’s Day and I’m just now realizing that I must sound like a selfish B.  Oh well, doing some things for myself will make me a better mother in the long run.  Here’s hoping anyway.

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Girl Scout Lemonades

Makes 18-24 2 inch round cookies

3/4 cups butter, softened
1/2 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest, finely grated
1 3/4 cups all-purpose flour
1/4 teaspoon salt

Cream together butter, sugar, extracts and zest.  Slowly incorporate flour and salt until a dough forms.  Form dough into a disc, cover with plastic wrap and refrigerate for one hour.

Preheat oven to 350.
Once chilled, roll dough on a well floured surface to 1/4 inch thickness.  Using a 2-inch round cutter, cut shapes out of dough. Raid your kid’s toy boy for something that will work as a cookie press.  I found this little flower that gave the impression of a segmented lemon – you get the idea anyway.

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Here’s a little tip – place the cookies in the freezer for 5 minutes or so before baking to help them retain their shape and design.
Bake cookies for 11-14 minutes, turning halfway through.  Allow to cool slightly on baking sheet before transferring to wire cookie rack

The Frosting (which is actually on the bottom)
1 cup yellow candy melts
2 tablespoons vegetable oil or shortening melted
1+/- teaspoon lemon extract
Melt candy melts according to package instructions.  In separate bowl combine oil with lemon extract.  Add oil to melted candy melts and transfer to shallow dish for dipping.
Dip cookies halfway in mixture.  Allow to cool, bottom side up for 20 minutes or so and then devour with beverage of your choice.  They are equally delicious with hot tea or a vodka tonic. It’s your day so, dealers choice.

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Take some time for yourselves and enjoy this Mother’s Day weekend, you hot mamas!!

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