I’m a huge fan of lemon flavored anything, and Girl Scout Lemonades are great. For a gluten/dairy free gal, it’s torture to look longingly at the cookie catalog and see lemon cookies sitting just out of reach in their gluten and dairy goodness, so I thought I’d make some for myself. A a quick look at the label told me these, as the catalog puts it, “savory slices of shortbread with a refreshingly tangy lemon-flavored icing” were easily within my reach. Miss Lemonades? With my Girl Scout Shortbread Base and a couple of handy packets of Real Lemon, you will be able to make a great ‘clone’ of this delightful little cookie. This recipe yields 3 boxes worth. Below the recipe is a photo tutorial.
1 recipe prepared Girl Scout Shortbread Base
3 c powdered sugar (regular or Better Batter Corn Free)
9 tbsp water
6 packets True Lemon (powdered lemon juice)
6-9 drops yellow food coloring or a pinch of turmeric (optional)
Preheat the oven to 350 degrees and prepare several cookie sheets with parchment paper.
Make the Girl Scout Shortbread Base dough as per directions. Divide the dough into three equal portions.
On a lightly floured surface, roll the dough out to 1/4 inch thick. Using a 3 inch cutter, cut the dough into circles. Repeat with remaining portions of dough.
For best results, each circle should weigh between 10 and 12 g, so you should get three sets of 16 or 17 cookies, for a total of 50 cookies.
Decorate the cookie surface to resemble a lemon slice by using the lid of a canning jar or the bottom of a spice jar to create a raised edge: press the lid or jar down firmly but lightly in the center of each cookie.
Once rims have been created, use a straight edge to draw ‘slices’ on each cookie, making lines across the cookie in a criss cross pattern, and then dividing the triangles in half again with a second set of lines. Use a fork or a sharp,small instrument to create small ‘seeds’ on the surface of the cookies in the ‘sections’
Place the cookies on parchment paper prepared sheets (you may also just use non stick cookie sheets). Bake for about 8-12 minutes, or until golden brown.
Remove from the oven and allow to cool on a wire rack completely before proceeding with the next step.
In a small bowl, combine the powdered sugar, True Lemon Packets, and water. Beat well, until a thick, smooth glaze is created. Add food color as desired to create a yellow color.
Dip the bottom of the cooled cookies into the glaze, pressing the bottom half of the cookie surface into the glaze.
Carefully lift the cookie out of the glaze and tilt slightly to allow excess glaze to run off. Invert the cookies and set on a rack or cookie sheet to dry – the glaze should settle and smooth out to a thickness of about 1/8 inch.
Allow to dry completely before storing in an airtight container.
This recipe makes about 50 cookies, or about 3 boxes worth.