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Exclusive Cookie of the Month: Lemon Raspberry

Yield: 18 Cookies (2 oz each)

6.75 oz Butter or Shortening (Crisco Butter flavor)

1 ½ cup    granulated sugar

1 tsp salt

2 eggs

¾ T lemon extract

1 ¼ T lemon juice

1 lemon lemon zest

2 cups raspberries, frozen or fresh

2 ½  cup flour

1 tsp baking soda

 

 
 

DIRECTIONS:

  1. Preheat oven to 350 degrees

  2. Mix butter OR shortening, sugars, and salt together well. If using Kitchen Aid mixer, mix on Speed 2 for 5 minutes.

  3. Add eggs and mix thoroughly after (Speed 2). Add lemon extract, zest and juice (on Speed 1). Add in raspberries and mix until just combined.

  4. Add flour and baking soda until fully incorporated (Speed 1-2). 

  5.  

    Roll into 18 scoops. Bake for 15 minutes, until very lightly colored on top and around the edges. We like to turn the sheet pans halfway through for even baking.

     

    Lemon Glaze (Optional)

    ~1/4  cup lemon juice

    ~1/8 cup lemon zest

      2 cups powdered sugar

    Mix the zest and juice together. Add the powdered sugar & mix well. Glaze should harden after putting on cookies within 15-20 minutes & fully harden after 1 hour.

 

Previous Exclusive Recipes:

June 2018 - Key lime pie

Yield: 18 Cookies (2 oz each)

6.75 oz Shortening or Butter

1 cup Brown Sugar

½ cup Granulated Sugar

¾ tsp Salt

2 eggs

4.5 oz Rum Extract

2 ¼ cup Flour

1 tsp Baking Soda

2 cups Toasted Coconut

3 cups Pineapple Chunks

 

DIRECTIONS:

  1. Preheat oven to 350° F. 

  2. In a large bowl with handheld mixer or stand mixer, beat the butter/shortening with sugars and salt until creamed and smooth - about 2-3 minutes.

  3. Add the eggs, beating on medium speed until fully combined - about 2 minutes. Add key lime juice & zest (on Speed 1).

  4. Whisk the flour & baking soda in a medium bowl. Turn the mixer to low and add half of the flour mixture, beating until just combined. Add the rest of the flour and continue mixing until just combined.

  5. Add white chocolate chips, mixing well until incorporated. Roll half of each scooped dough in graham cracker crumbs prior to baking.

  6. Bake for 12-15 minutes, until very lightly colored on top and around the edges. We like to turn the sheet pans halfway through for even baking.

 

Previous Exclusive Recipes:

may 2018 - pina colada Cookie

Yield: 18 Cookies (2 oz each)

6.75 oz Shortening or Butter

1 cup Brown Sugar

½ cup Granulated Sugar

¾ tsp Salt

2 eggs

4.5 oz Rum Extract

2 ¼ cup Flour

1 tsp Baking Soda

2 cups Toasted Coconut

3 cups Pineapple Chunks

DIRECTIONS:

  1. Preheat oven to 350° F. 

  2. In a large bowl with handheld mixer or stand mixer, beat the butter/shortening with sugars and salt until creamed and smooth - about 2-3 minutes.

  3. Add the egg & rum extract, beating on medium speed until fully combined - about 2 minutes.

  4. Whisk the flour & baking soda in a medium bowl. Turn the mixer to low and add half of the flour mixture, beating until just combined. Add the rest of the flour and continue mixing until just combined.

  5. Add toasted coconut and pineapple chunks, mixing well until incorporated.

  6. Bake for 15 minutes, until very lightly colored on top and around the edges. We like to turn the sheet pans halfway through for even baking.

april 2018 - sugnature sugar Cookie

Yield: 18 Cookies (2 oz each)

  • 3/4 cup unsalted butter, slightly softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

DIRECTIONS:

1.     Preheat oven to 350 degrees. In a large bowl with handheld mixer or stand mixer, beat the butter until creamed and smooth - about 1 minute.

2.     Add the sugar and beat on high speed until light and fluffy - about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.

3.     Add the egg, vanilla and almond extract & beat on high until fully combined - about 2 minutes.

4.     Whisk the flour, baking powder and salt together in a medium bowl. Turn the mixer to low and add half of the flour mixture, beating until just combined. Add the rest of the flour and continue mixing until just combined.

5.     Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about 1/4" thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day.

6.     Chilling is mandatory! If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.

7.     When ready to bake, remove one of the dough pieces from the refrigerator and cut out shapes with a cookie cutter. Transfer the cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all of it is used.

8.     Bake for 8-9 minutes, until very lightly colored on top and around the edges.

9.  Allow to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing (if you choose to do so!)