Iced Lemonade Cookies

Iced Lemonade Cookies

BAKEMARK PRODUCTS USED:

westco ultra rich creme cake mix (#11644 1/50 lb)

westco Vanilla cremE cake mix (#38260  1/50 LB)

westco vanilla dipping icing (#19529 1/45 lb)

westco lemon fruit-o (#12439  1/12 lb)

WESTCO lemon flavor natural  (#12040  1/gal)  

bakemark pure lemon emulsion (#56610  1/GAL)

SPRINKELINA TOPPINGS (VARIOUS TO CHOOSE FROM)

DIRECTIONS:

MIX

Combine 7 ½ LB Westco Ultra Rich Crème Cake Mix, 3 LB margarine and 2 ½ LB bread flour on low speed. Mix until well blended.

Add 2 ¼ LB whole eggs and 11 oz. Westco Lemon Fruit-O and mix until smooth. Don’t over mix.

Refrigerate dough for two hours.

MAKE UP

Remove dough from cooler.  Roll out dough about ¼” thick. Cut out 3” circles and place them on paper lined baking trays.

BAKE

Place into a 340-360°F oven and bake approx. 10-12 minutes. Let the cookies cool down completely.

FINISH

Add ½ oz. Westco Pure Lemon Emulsion to 10 LB Westco Vanilla Dipping Icing. Combine until well blended.

Scale 3 to 4 LB of icing. Place in bowls. Color the icing with gel food colors to desired hues.

Ice the cookies with the prepared lemon flavored dipping icing heated to 105-110°F.

Sprinkle with your choice of Sprinkelina toppings or colored sugar before the icing sets.

  • Approx. Yield: 128 – 2 oz. cookies