BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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In [Lemon] Mint Condition

Years ago, back when a trip to Grandma and Grandpa’s house really was a trek through the woods, and quite a few miles, I would spend the long car ride anticipating all of the goodies to come. Nothing less than the perfect grandparents, they kept their home stocked with the foods that my young, underdeveloped palate adored, and often was denied in most circumstances. It was as if they went grocery shopping with just us kids in mind. Cabinets stacked high with dried pasta, we could have chosen a new shape each visit and still have never run out of new whimsical noodles to try. Candy dishes decorated every spare flat surface, and I recall on more than one occasion slipping away to “play piano” in order to get dibs on the mint chocolates stashed on the glossy wooden lid.

Best of all, though, was the spare fridge in the basement. That’s where the real treasure was hidden: the cookies.

Perhaps they had a penchant for buying in bulk, but it seemed as though there were never fewer than a half-dozen open packages to pick at. Eaten right away, with the refrigerator’s cool breath still clinging to them, chilling each morsel to the core, it was a unique experience that made even mundane, store-bought baked goods seem somehow special. My absolute favorites were the big, crisp cookies covered in so much powdered sugar that you couldn’t help but spray some of the white sweetness all over your clothes, and the surrounding furniture, as you ate. I never learned the name of those cookies and haven’t seen the exact ones since, but they sound a whole lot like the discontinued lemon coolers, a classic Girl Scouts offering.

With the annual Girl Scouts’ harassment in full-swing, these sweets immediately came to mind, and I couldn’t resist a little trip down memory lane. A bit more grown up than those original cookies, my version adds a bright splash of peppermint to the party, replicating that cooling sensation I enjoyed so much. For the full experience, you’ve simply got to store them in the fridge… Although considering how easy they are to eat, I can’t promise that will allow them to last any longer!

Lemon-Mint Cooler Cookies

1/2 Cup Non-Dairy Margarine
1/3 Cup Granulated Sugar
Zest of 1 Lemon
2 – 4 Drops Peppermint Oil, or 1/4 – 1/2 Teaspoons Peppermint Extract
1/4 Teaspoon Salt
1 1/2 Cups All Purpose Flour
1/4 Teaspoon Baking Soda
2 Tablespoons Lemon Juice
1/2 Teaspoon Vanilla

1/2 Cup Confectioner’s Sugar

Preheat your oven to 350 degrees and line two baking sheets with silpats or parchment paper. Set aside.

In the bowl of your stand mixer, thoroughly cream together the margarine and granulated sugar using the paddle attachment. Pause periodically to scrape down the side of the bowl as necessary. Once the mixture is homogeneous and fluffy, add in the lemon zest, peppermint, and salt, and mix to combine. Introduce the flour and baking soda next, starting the mixer on a slow speed until the flour is mostly incorporated, to prevent the dry goods from flying out and re-decorating the kitchen. Finally, add the lemon juice and vanilla. It may seem as though the mixture is too dry to come together, but be patient and keep mixing; it will eventually form cohesive dough. Resist the urge to add more liquid!

Scoop out walnut-sized balls and roll them between your palms to achieve smooth spheres. Place them at least 1-inch apart on your prepared baking sheets, and flatten them out slightly. Bake for 12 – 15 minutes, or until the bottom edges just begin to brown. Carefully pull the cookie-topped silpats or baking sheets off of the hot sheet pans, and let rest for 5 minutes before tossing them in the confectioner’s sugar. Let cool completely before enjoying. Better yet, store them in the fridge for an even more cooling treat!

Makes 2 Dozen Cookies

Printable Recipe

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