Use the flavor of Mike and Ike lemonade candies to make tasty non dairy cookies. These sweet and slightly tart candy filled cookies are fun for children and adults of all ages.
- Cook Time
- Prep Time
- about 2 dozen cookies ServingsServings
- 1/4 cup (2 oz) salted margarine, softened
- 1/4 cup (2 oz) shortening (I use Spectrum Organic
- 3/4 cups (5.6 oz) granulated sugar
- 1 egg
- finely grated zest of one medium lemon
- 1 1/2 cups (6.75 oz) all-purpose flour
- 1 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- pinch of salt (increase to 1/4 tsp if using unsalted margarine)
- 1 (3.6) oz package Mike and Ike Lemonade Blends Candies, coarsely chopped*
*the candy is quite sticky so the best way to chop it is with a lightly oiled knife.
Line two cookie sheets with parchment paper and set aside.
Using an electric mixer cream together the margarine, shortening and sugar. Add egg and lemon zest and beat until thoroughly combined.
In a separate bowl, combine all dry ingredients. Add the dry ingredients (except the candy) into the creamed mixture and mix until just combined. Add the chopped candy and mix until the candy is evenly distributed, a few minutes more.
Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
Preheat the oven to 375 degrees. Form dough into balls the size of small walnuts (I use a tablespoon cookie scoop). Place the cookies two inches apart on the cookie sheets. Bake for 8 minutes, rotating the cookie sheets in the oven at the halfway point. They are done when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks). Be careful not to overcook.
Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.
These cookies are best served warm, straight out of the oven, but they are can be stored in an airtight container for up to two days.