Tuesday, August 30, 2011

Lemon Bottles and Onesies

I am so far behind on blogging, I just don't know why. I have decided to try and update the blog because this is the easiest way to keep all my recipes at my fingertips. This post is extremly beneficial because I am in the process of planning another friend's baby shower.

For a friend's baby shower in February I decided to make onesie cookies again. I am excellent at underestimating the amount of time and the amount of work that I have to do and this was a perfect example because I was up until 4 am and back up 2 1/2 hours later trying to finish the over 100 cupcakes and an absurd amount of cookies (I think I blocked out the extra number for my own mental health). I was in pretty good shape making the cookies (both onesies and baby bottles)and then I tried the first batch of unfrosted ones and GROSS!!! They had to get thrown out and I started scouring my favorite Allrecipes for a new recipe (and now it was almost 3:30pm). I was pretty happy with this recipe except they blew up when they were baking them so I had to recut them once they came out of the oven (this could be because I used just butter) and some of the icing seemed to smudge in the bags but yet again I think my few hours of drying was just not enough.

Even though some of them were a little ugly they did get rave reviews because of the taste, the frosting and the cookies both had some lemon in them. Genious! (Thank you to whoever came up with that idea). I definitely would make these again but next time I would try and follow the recipe to a T and give myself more time for all of the frosting to dry!

(Source: http://allrecipes.com/recipe/shielas-sugar-cookies/detail.aspx)


1 cup margarine
1 cup shortening
1 cup white sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon lemon juice
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt


3 cups confectioners' sugar
1/4 cup margarine, softened
1 1/2 teaspoons lemon juice
3 tablespoons milk


1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt; gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4.To make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.

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