Lemony Cooler Recipes
LEMONY FRUIT COOLER
This punch looks so pretty with all the colorful fruit floating in the bowl. It has a refreshing taste and is easy to put together. -Dawn Shackelford, Fort Worth, Texas
Provided by Taste of Home
Time 10m
Yield 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a punch bowl or pitcher, mix sugar and lemon juice until sugar is dissolved. Stir in grape juice., To serve, stir in club soda and fruit. If desired, serve with ice.
Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON COOLERS
Lemon-flavored, dainty cookies.
Provided by Suzanne Stull
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls.
- Bake for 10 to 12 minutes. Do not brown.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 18.6 g, Cholesterol 8.9 mg, Fat 3.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 106.3 mg, Sugar 14.2 g
LEMON COOLER COOKIES
This is one of my favorite cookies. Sometimes I add some of the lemonade powder to the cookie dough and add more to the powdered sugar to make them very lemony.
Provided by Theresa Thunderbird
Categories Dessert
Time 33m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.
- Add the flour and baking powder.
- Add 1 Tbsp of water and continue mixing until dough forms a ball.
- Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
- Bake for 15-18 minutes or until light brown.
- While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
- Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.
LEMONY COOLER
Everyone thinks I've gone to a lot of trouble when making this refreshing summer drink, but it's so easy! I also like to make my own pretty ice cubes by adding 1/2 cup lemon juice and a mint sprig to 4 cups water.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Time 15m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a pitcher, combine the grape juice, sugar and lemon juice; stir until sugar is dissolved. Refrigerate until chilled. , Just before serving, stir in club soda. Serve over ice. Garnish with fruit if desired.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LEMONY GRAPE COOLER
An easy and refreshing non-alcoholic drink to serve at your next party!
Provided by SATDEL
Categories Drinks Recipes
Time 4h5m
Yield 10
Number Of Ingredients 5
Steps:
- To Make Ice Ring: In a large ring-shaped plastic container, arrange lemon and lime slices in a decorative pattern along the bottom. Fill with just enough water to cover and freeze for at least 4 hours, or until solid.
- To Make Punch: Dip ice ring mold in warm water to loosen. Remove ice ring and place into a large punch bowl. Pour in the grape juice, lemon juice and lemon-lime soda. Stir gently and serve.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 19.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 8.6 mg, Sugar 11.7 g
LEMONY GRAPE COOLER RECIPE
Serve an easy refreshing drink with this lemony grape cooler served with lime and lemon slices, plus soda for some added fizz.
Provided by Ryan Rhodes
Categories Juice
Time 4h5m
Yield 10
Number Of Ingredients 5
Steps:
- In a large ring-shaped plastic container, arrange lemon and lime slices in a decorative pattern along the bottom.
- Fill with just enough water to cover and freeze for at least 4 hours or until solid.
- Dip ice ring mold in warm water to loosen. Remove the ice ring and place into a large punch bowl.
- Pour in the grape juice, lemon juice, and lemon-lime soda. Stir gently and serve.
Nutrition Facts : Carbohydrate 13.00g, Fat 0.06g, Fiber 0.46g, Protein 0.15g, SaturatedFat 0.01g, ServingSize 10.00, Sodium 17.07mg, Sugar 0.00, UnsaturatedFat 0.00g
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LEMON COOLER COOKIES ~ NOSTALGIC + DELICIOUS! • …
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5/5 (2)Total Time 1 hrCategory DessertCalories 112 per serving
- Position racks in the center of the oven and preheat the oven to 325°F. Line cookie sheets with parchment paper.
- In a large bowl, use an electric mixer to beat together the butter, powdered sugar, and sugar until light and fluffy. Blend in the eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together the cake flour, baking powder, and salt. Stir the dry ingredients into the butter mixture. Add the lemon juice and mix until everything is just combined (do not overmix).
- If the dough is too sticky to work with, refrigerate for 20 minutes. Using a mini cookie scoop (or a tablespoon), scoop the dough into approximately 1-inch balls. Space the balls at least 1 inch apart on prepared cookie sheets and flatten them slightly. Bake for 15 to 18 minutes or until the centers are puffy and the cookies are light golden brown on the bottom. Remove the cookie sheet to a wire rack and allow to cool for 5 minutes.
- While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie. After 5 minutes of cooling time, remove 4 to 5 warm cookies from the sheet and carefully place in the powdered sugar. Gently shake and roll the bag around until the cookies are coated with powdered sugar. Remove the cookies from the bag, shaking off excess powdered sugar, and allow them to finish cooling on a wire rack. Repeat until all of the cookies are coated with powdered sugar.
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5/5 (18)Estimated Reading Time 7 minsCategory Cookies, DessertTotal Time 44 mins
- In a medium bowl combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and ¼ cup of powdered sugar on medium-high until fluffy and light, about 3 minutes. Add the lemon zest, lemon juice, egg yolk and lemon extract. Beat until combined.
- Add ⅓ of the reserved flour mixture to the butter and sugar mixture and blend on low until incorporated. Repeat in two more additions, blending just until the flour is incorporated. Scrape down the sides of the bowl and blend for just a few seconds as needed. Scrape down the sides again and gather the dough into a ball in the bottom of the mixing bowl. Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
- Preheat oven to 325°F. Prepare 2 baking sheets lined with parchment paper. Roll the dough into 1-inch balls and place two-inches apart on the parchment lined baking sheet.
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- Preheat oven to 325 degrees and line a baking sheet with a silicon baking mat or parchment paper.
- In a small bowl, whisk together 1 cup of powdered sugar and 3 teaspoons of lemon zest. Pour the mixture in a resealable plastic bag. When the cookies have cooled for 5 minutes, add a few at a time in the powdered sugar and shake to coat. Store cookies in an airtight container.
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