Week 24

Lemonade Drop Cookies

[taken from page 118 of “The Weilert Family Cookbook: 2nd Edition”]

Notes: Now that I own a KitchenAid standing mixer, I have no excuses to prevent myself from foraying into baking once again. This recipe is a favorite of mine as it reminds me of summer.

Lessons:
1. Just because the recipe calls for half of a can of lemonade concentrate does not mean that you have to make a double recipe . . . even though I could have.
2. One of the traps of the standing mixer is that you don’t get a feel for the dough the same way you would with a hand mixer or a whisk. Therefore, I think I may have over-mixed the dough.
3. Those who recall the travesty of the sugar cookies I made will see by this picture that I overcompensated for my enormous hands by using an actual teaspoon to put dough on the cookie sheets. However, since I could not put all the dough on the sheets at once, it gave me a chance to correct my miscalculation.
4. The recipe says to bake for 13 minutes, but I found that at my altitude 10 minutes yields the best result. However . . .
5. . . . the last batch of about 8 cookies came out kind of underdone as I tried to compensate once more after my perfect second batch.

Final Analysis: They taste good, but once again I must be punished by my misjudgments by being forced to eat the small, over-baked mistakes that first came out of my oven. At the very least I’m gaining more experience in the exact science of baking by the sheer brute force of trial and error.

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