This recipe has been moved to my new website, here: http://scarytaskbar.com/recipes/2008/03/15/pink-lemonade-cookies/
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6 comments:
I decided to verify the rumored 'juiciness' of this recipe. Before I go on I'll say now that the instructions should be followed. This recipe makes ALOT of batter for cookies so small. About 8 cups. Or 64 ounces. Or even 1.9 liters if you're so inclined. Because of that I was able to get away with making the cookies too large at first. After a couple batches I realized my mistake and was able to fit about 15 per sheet. The outer layer of the cookie absorbs the lemonade sprinkled on top (Step #10) enough so it's pleasantly moist but not soggy. This can be described as the juicy part for me. No need to kiss the cook just yet but this recipe was a unique and pleasant surprise. It can generate 100+ small juicy cookies in an hour or two so be careful!
-Cookie Share-
I am glad you enjoyed the cookies.
Thanks for the great review.
Some reason, I couldn't get my cookies to come out right, or so I think. They were pretty tasteless, even with the brushing of the mix. Hmm, maybe I did something wrong though. They didn't expand or even flatten at all while baking. Gonna attempt again one day. Hopefully I'll be able to make it right! =)
@n.yang...
Make sure you are using the frozen concentrated pink lemonade. It's a frozen syrup that comes in a small can. Do not dilute it. Just defrost it and use it as is in the recipe.
If you use any other type of pink lemonade or dilute the concentrated syrup, the recipe won't come out right and the cookies will be very bland.
If you have any questions about any of the other ingredients feel free to ask.
What if I want the dough to be firmer? Would it be okay to refrigerate it for a while?
I really can't answer that, as I have never refrigerated the dough before. All I can suggest is to try it and see.
If you do try it, please report back and leave a comment letting everyone know how it tuned out.
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