A melt in your mouth cookie bursting with lemon
flavor!
This post is sponsored by AE Dairy, but all opinions are my own.
It’s Spring, which means we are right in the thick of warmer days, lots of rain and flowers finding their way back to us – which in my opinion always screams citrus flavors!
In this case, lemonade.
After the dreary days of winter, bringing fresh citrus
flavors back into our foods is always fun. Today’s new dessert is a classic
cookie I’ve perfected over the years for the Christmas holiday (see it here),
but instead this time I made them summery.
They are packed with flavor and I’m not joking around when I
say they literally “melt in your mouth”.
AE Dairy and I wanted
to find a sweet way to tuck their delicious Classic Lemonade
into a new and exciting recipe.
These Lemon Meltaway cookies are tender, delicate, and bursting
with lemon flavor – both in using fresh lemon zest and AE Dairy’s Classic
Lemonade.
And have I mentioned they are simple to make?
This recipe comes together quick – just 6 ingredients for
the cookie dough, plus no chilling or special tricks required. It makes a small
batch (trust me, that’s good as you’ll want to eat them ALL), around 18
cookies.
They are so darn pretty on a platter. Perfect for Mother’s
Day, graduations, teas, or really anyone who loves lemon.
The simple icing is made of powdered sugar, almond extract (you can use vanilla if you prefer) and AE Dairy Classic Lemonade. Plus, a little extra lemon zest on top to make them extra cute if you like!
Summertime is packed into every sip of AE Dairy’s Classic
Lemonade. Made with fresh lemons with the perfect touch of sweetness for
the right balance – you’ll be drinking a glass while baking these cookies!
Just look at how pretty they are!
My first batch lasted 24 hours in our house. Granted I have two teenagers + one always hungry 10-year-old, so I wasn’t surprised. They quickly asked when I’ll be making them again.
I can’t wait to see you guys make these Lemon Meltaways!
Grab some AE Dairy
Classic Lemonade at the store, pour a glass and get baking.
This post is
sponsored by AE Dairy.
One quick question: One T. [tablespoon] of Almond extract seems like a great deal. Is that correct?
ReplyDeleteI made the recipe as written and the cookies came out pretty dry. Any suggestions for what I may be doing wrong?
ReplyDeleteMake sure you place on rack in middle of oven. Size of cookie matters; smaller bakes faster. And, you might want to back off baking time a minute or two and let them cool before you remove them from tray. They will continue to bake a bit. Maybe check your oven temp. . . some run hotter. Hope this helps.
ReplyDelete