These kind of tasted like lemon coolers to me. Do you remember them? I have a vague recollection that they were a cheap-ish store (Winn Dixie) brand, but I liked them because they were, 1) lemon, 2) tart, 3) powdery.
You cannot make this recipe with out the lemon juice powder. Well, I would not anyway. I bought it a couple of months ago because I figured I could make it work into all the kinds of lemon things that I love – and there are a lot of them. And it does – it add lots of lemon flavor without any liquid. Don’t get me wrong, I like lemon extract, but there is sometimes something a little chemically that I do not care for. I prefer fresh lemon juice and fresh lemon zest and now lemon powder is add to the bullpen.
16 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/2 cup confectioners’ sugar
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 cups confectioners’ sugar
1/2 cup lemon juice powder (King Arthur Flour)
lemon sugar (also, King Arthur Flour)
Preheat the oven to 350°F.
In a medium-sized bowl, beat together the butter and salt until soft and fluffy. Mix in the confectioners’ sugar, and lemon zesst. Add the flour, mixing until well combined, but do not overmix.
Form the dough into 1″ balls using a small cookie scoop #40. Place the balls on an parchment-lined baking sheet.
Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set on top. Remove the cookies from the oven. Let them cool on the baking sheets for 3 minutes before disturbing; Caution: fragile when warm.
Sift the confectioners’ sugar with the lemon powder and place in a shallow bowl. Roll the warm cookies in the sugar/lemon coating. Let the cookies cool completely, then re-roll cookies in the sugar mixture and top with a little lemon sugar.
When completely cool, store cookies in airtight containers for 1 week. Mine did not last that long.
Source: King Arthur Flour, obviously.