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Lemonade Cookies…with a twist!

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Lemonade Cookies with Strawberry Bits!

Chewy lemonade cookies made with bits of strawberry licorice…a fun treat that every kid (or kid at heart) in your life will love!

Months ago I received a baking challenge from an 8 year old boy named Zao.  His mom Erika works with me and he asked her, “Do you think Ruthanne could make cookies with red licorice in them?”  Well, of course we can!

Now, as a little warning to you:  the bits of licorice are yummy, but they are very chewy and you end up eating licorice after the cookie is all gone in your mouth.  Remember bubble gum ice cream?  It’s a little like that sort of dilemma.  The taste combination is wonderful though and if you can get past the consistency you will love these!

For those of you not-so-brave folks out there….the cookies are soooooo yummy without the licorice too!  I made two batches– one with and one without the licorice.  I loved both varieties (and it gave me an excuse to eat TWO cookies instead of one!)

Lemonade cookies!

Here’s how to make them:  (printer- friendly recipe)

INGREDIENTS:

  • 1 1/2 cups granulated sugar
  • 1 cup butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 packet (0.23oz.) Kool Aid Lemonade
  • Yellow food coloring gel 
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup of chopped Twizzler Strawberry Licorice. (I just chopped them into chocolate chip-size bits using a sharp knife)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Using a mixer, beat together butter and sugar until smooth and creamy.
  • Add egg and vanilla extract and mix until combined.
  • Add Lemonade powder and coloring gel (if needed) to create a nice yellow color. Mix well.
  • Blend in the dry ingredients, using clean hands to knead the dough together at the end.
  • Add chopped strawberry licorice bits at the very end and blend well (this step can be skipped if you aren’t feeling wild and crazy– you’ll just have yummy lemonade cookies!)
  • Roll rounded tablespoons of dough into balls and place on baking sheets that have been covered in parchment paper.
  • Bake for 8 to 10 minutes or until cookies are set. 
  • Slide parchment paper (with the cookies still on top) onto a cool counter and allow cookies to cool right on paper.

lemonade cookies!


My thoughts:  With or without the strawberry bits, these are great cookies.  I think they balance perfectly between sweet and tart. I was surprised at how many people loved the idea of putting licorice bits into cookies. I think they would be great with a strawberry or raspberry icing on top.  Yum….!  Enjoy!

Enjoying his cookies-- thanks for the recipe idea Zeo!

Enjoying his cookies– thanks for the recipe idea Zeo!

 Lemonade cookies with licorice

 

 

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Yummy Lime Cupcakes with Lemon Butter cream Frosting!Lemon-Lime and graham cracker truffleLemon Drop3Confetti Cups

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Strawberry Cake Mix Cookies!

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Confession:  I am addicted to making cookies from cake mixes.  I am intrigued that I use the same recipe each time and each flavor turns out differently not only in flavor (obviously!), but in texture and shape and size.  My recent cookie is from a Duncan Hines Strawberry mix.  These are sooooo good.  Texture: think Little Debbie Oatmeal Cream Pies.  These are amazing unfrosted- sweet and flavorful– or make them sandwiches with frosting (I used leftover Sweet Tart frosting, but thought about my lemonade frosting….mmmmm….).  Or maybe dip half  in white chocolate….oh the possibilities for these little cookies!!!

INGREDIENTS:

  • 1 box of Duncan Hines Strawberry cake mix
  • 1/3c. softened margarine
  • 1/2 box of cream cheese (4 oz.)
  • 1/3 c. white chocolate chips (melted)
  • 1 egg
  • frosting of your choice (if desired).

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and cream cheese until smooth.
  • Add egg, stirring until smooth.
  • Blend in melted chocolate.
  • Add cake mix last and stir until combined.  Use your hands to knead mixture into a heavy cookie dough.
  • Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.
  • Bake at 350 degrees for 12-14 minutes.
  • Remove from oven and cool
  • Sandwich with frosting or Cool Whip…or dip in white chocolate….be creative!!!
  • ENJOY!!

 

My thoughts:  This is such a happy summer-tasting dessert!  I started this blog last spring and I’ve never had a shortage of recipe ideas, but suddenly we hit fall and I’m struggling….I am a picky eater (according to my friends and family!)  I hate any kind of cooked fruit…I don’t like pumpkin….I hate cider….what to do????  I am a failure as a fall baker!!!  🙂  I’m trying to expand my horizons, but in the meantime you might still get a few summer recipes that I can’t get out of my mind until I try them!!  Who says strawberries can’t be a fall dessert anyway?? Enjoy!  r-

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