LEMON TEA CAKES
Lemon perfection! These are light and fresh tasting cookies. The perfect complement to your afternoon tea or a lovely evening treat. Lemonade Kool-Aid makes the cookie sweet but tart. Make sure you let the cookies completely cool before dipping into the sugar mix. They are fragile and will crumble if still warm.
Provided by Stephanie Van Den Berg
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Cream together butter and sugar. Add lemon extract and zest.
- 3. Add flour and salt.
- 4. Refrigerate dough for 30 minutes.
- 5. Roll dough into small quarter-sized balls. Place on baking sheet and bake for 10 minutes until bottoms are golden.
- 6. Transfer to cooling rack to cool for 3-4 minutes.
- 7. Combine super fine sugar and Kool-Aid packet in a bowl and mix thoroughly.
- 8. Roll slightly warm cookies in sugar mixture and return to cooling rack. After tea cakes are cool, roll in sugar mix again before storing in airtight container.
- 9. *Superfine sugar can be found in the baking aisle and may be called bakers sugar OR in the area with bar mixers. Typically it is used to sweeten iced tea because it melts so quickly. It can be found in the beverage area of your local GFS Marketplace.
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