Lemonade Drops

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

   Ca. 2 min.

   Kokkens note: Using parchment paper prevents sticking and makes cleanup much easier.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

   Ca. 1 min.

3. 3

   In a separate large bowl, use an electric mixer to cream the softened butter and the dough's granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.

4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Ca. 2 min.

5. 5

   On low speed, add about half of the flour mixture and mix until just combined.

   Ca. 1 min.

6. 6

   Mix in the dough's portion of thawed lemonade concentrate, then add the remaining flour mixture, mixing on low until a soft dough forms.

   Ca. 2 min.

   Kokkens note: Be careful not to overmix the dough, as this can make the cookies tough.

7. 7

   Gently fold in the chopped pecans with a spatula.

   Ca. 1 min.

8. 8

   Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.

   Ca. 3 min.

   Kokkens note: A small cookie scoop can help make uniformly sized cookies.

9. 9

   Bake one sheet at a time for 12-15 minutes, or until the edges are lightly golden and the centers are set.

   Ca. 15 min.

10. 10

    Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

    Ca. 2 min.

11. 11

    While the cookies are still warm, use a pastry brush to lightly coat the tops with the topping's lemonade concentrate.

    Ca. 2 min.

    Kokkens note: Brushing while warm helps the cookie absorb the lemon flavor.

12. 12

    Immediately sprinkle the topping's granulated sugar over the glazed cookies.

    Ca. 1 min.

13. 13

    Repeat the baking and glazing process with the remaining dough. Allow all cookies to cool completely on the wire rack.

    Ca. 10 min.