I issued a challenge today on Facebook:
Proclaim that F/F fiction is awesome, and I’ll share my lemon cooler cookie recipe.
You can thank (or blame) the following people for this post:
- Joelle Casteel
- Liz Borino
- Olivia Starke
- Su Shen Phan
- Adrian Smith
- Geonn Cannon
- Mary Groh
- Sidney Swann
- Margaret Lenihan
- Dylan Cross
- Reanna Hatcher
- Charlotte Demescko
- Dinah McLeod
- Lynn Lawler
- Maren Smith
- Erik Schubach
- Natasha Knight
When I was a child, I loved Lemon Cooler cookies. Considering I developed store-bought cookie snobbery from an early age (who buys cookies when homemade taste so much better?), it’s surprising how fondly I remember those boxes of factory-made cookies. There’s even a Facebook group (albeit a small and inactive one) dedicated to petitioning for Lemon Coolers to be made once more. One of the posts reads:
do you remember the way the white cool powder melt slowly in your mouth and the lemon bits did some sort of dance between your tongue and your teeth. . .not eating a cooler ever again is just plain wrong.
Good news, dear readers. If you like lemon or liked Lemon Coolers, you can make the melt-in-your-mouth goodness right in your own kitchen. I won’t go into as much detail this time or use metric measurement. Sorry, but there are metric conversion websites available. 🙂
1/2 cup powdered sugar (also called icing or confectioner’s sugar)
1/2 cup granulated white sugar
1/3 cup butter
1/2 teaspoon lemon extract
dash of salt
1 1/2 cups flour
1 1/2 tsp baking powder
1 tablespoon water
grated lemon peel to taste (more if you want stronger lemon taste, less if you want more subtle)
unsweetened lemonade mix (powder, such as Kool-Aid)
Preheat the oven to 350 F. Mix sugars, butter, lemon extract, and egg (one item at a time makes for easier mixing). Mix in flour, baking powder, and salt. Put the tablespoon of water into a small bowl and dissolve some lemonade mix into it. Add the lemonade-water to the cookie dough and stir with the dry ingredients. Add the grated lemon peel last. Taste the dough to see whether you like the amount of lemon flavor and adjust accordingly.
Mix powdered sugar with unsweetened lemonade mix and put into a Ziploc bag. Set aside for later.
Roll the dough into small balls and flatten slightly onto lined or greased cookie sheet. Bake approximately 15 minutes. Allow to cool for about a minute before putting a few cookies at a time into the Ziploc bag. Close the bag, shake the cookies gently until they’re coated, and re-open the bag. Tap the excess powder off the cookies and set them on a paper towel or cooling rack.
Say out loud, “F/F fiction is awesome!” Then munch a cookie and find reasons to be thankful today.
Bonus wooden spoon explainer: Please enjoy this ode to wooden spoons from Slate.
In late 18th-century Britain, wooden spoons were handed out as booby prizes to students with the worst academic performances
I can’t imagine any uses for those wooden spoons in “rewarding” bad students. Can you?
Oh, and I had fun with a quilting-themed flash fiction for Siobhan Muir’s Thursday Threads. Read some great snippets here.