Try these Copycat Lemonades at home - they taste just like the famous Girl Scout cookies.
Ingredients
- unsalted butter, cut into thin slices: 1 cup
- white sugar: 0.5 cup
- lemon zest: 2 tsp
- kosher salt: 1 tsp
- vanilla extract: 0.25 tsp
- ¼ cups flour: 2 piece
- powdered sugar: 1 cup
- lemon juice: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
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Combine cold butter, white sugar, lemon zest, salt, and vanilla in a bowl; slowly stir together until butter has softened somewhat and ingredients come together.
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Add flour to the butter mixture. Flour your hands and, using fingertips, rub mixture together until buttery crumbs form, 1 to 2 minutes. Press mixture into a ball.
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Transfer dough to lightly floured work surface and press into a 1/2-inch- thick disk. Cover with a piece of plastic wrap. Roll dough to 1/4-inch thickness.
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Cut dough with a 2-inch round cutter, rerolling scraps if needed. Arrange cutouts 1 inch apart on the prepared cookie sheets. Use a sharp knife to score 1/4- to 1/2-inch decorative lines around the outer edges of each cookie, cutting toward the center. Use a toothpick or skewer to poke small holes at the end of every other line near the center.
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Bake in the preheated oven until light brown around the edges, 22 to 25 minutes. Transfer to a wire rack to cool completely.
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For glaze, stir together powdered sugar and lemon juice; brush a thin layer over each cookie. Let stand until set, about 30 minutes.
