Has anyone else noticed that the last three posts have been chocolate themed? Oops, Not sure how that happened … Taking my cue from the recent arrival of summer, I decided it was time for something a little fresher and lighter.
In my opinion, fresh, homemade lemonade is the perfect summer beverage. It conjures images of children with 5 cent lemonade stands; romantic picnics in the park; and grandma’s and grandpa’s enjoying a summer afternoon in the shade on their front porch. For this reason, I thought that a lemonade cookie would be the ideal nod to summer’s return.
The recipe turned out to be more of a challenge than I had anticipated. Increasing the juice gave a nice fresh flavour, but the cookie ended up too soft. Replacing the juice with extract made the a great texture, but the flavour wasn’t so fresh. It was quite the balancing act… I settled on this combination of fresh lemon juice, extract, and rind. The cookie is still of the soft variety, but not overly so… Dave loved them. I was planning on taking them for my co-workers, but he refused to share and devoured the whole batch in two days!
1 1/2 cups All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 cup Margarine
3/4 cup Sugar
1/4 cup Pureed Tofu (soft)
Rind From 1 Large Lemon, finely shredded
3 tbsp Lemon Juice, fresh (about 2 lemons)
1/4 tsp Lemon Extract
5 – 10 drops Yellow Food Colouring (optional)
Additional Sugar (for rolling)
Preheat oven to 350°F.
Stir together the flour, baking soda, and baking powder. Set aside.
Cream the margarine and sugar. Add the tofu, rind, juice, and extract and beat until thoroughly combined.
Add dry ingredients and mix well.
Using a tablespoon to measure, scoop dough, shape into a ball, and roll in the sugar. Place coated balls 2 inches apart on an ungreased baking sheet… The dough is soft and has a tendency to spread, so once a ball of dough is in formed, work quickly to get it onto the sheet.
Bake for 10 -15 minutes. Transfer to a rack and cool completely.
Make approximately 24 cookies.