It was hot and I wanted a cookie. A cookie that would help me to cool down. A summer cookie.
I asked Google to help. Google gave me sugar cookies dyed in shades of neon.
So I went back to the drawing board. I flipped through my recipes – the only cold cookie recipe I had on hand is a refrigerated oatmeal blob, held together by chocolate. I looked at my cookbooks, and they looked back at me. Then I contemplated, and considered what ingredients would be refreshing.
Lemon. Mint. Hmmmmmmmmmmmm.
I thought I was on to something, but needed independent confirmation. Special Correspondent Ellen thought it sounded good, though she believed sugar cookies with mint icing would be best. I was leaning toward lemon cookies with chunks of mint. Ayelet broke the tie by siding with me, though she did recommend attempting both.
One thing at a time. I tried my version first, and it hit the spot. The best part of this experiement is that next time I get a craving for summer cookies, Google won’t gave a chance to let me down. Ellen’s Summer Cookies are on my to-do list.
Lemon, Mints, COOKIE.
My Summer Cookies
1 stick margarine
1 1/2 c sugar
1 tbsp lemon juice
1/2 c apple sauce [this replaces margarine and an egg I decided were excessive. Quantities are variable.]
3 1/2 c flour
1 tbsp baking powder
zest from 2 lemons
10 oz of peppermint candies, hammered to smithereens
Combine margarine and sugar. Add in eggs, lemon juice, apple sauce, and lemon zest. Stir in flour and baking powder together. Sprinkle in crushed mint candies and mix until combined. Bake at 375 for 10 – 15 minutes. Makes 3 to 5 dozen.
To make them even more summery – freeze. While you’re at it, take some ice cubes from the fridge and pour yourself a glass of water. Hydrate and enjoy.