Crawfish Boil + Lemon Coolers

I went to my first crawfish boil last weekend. It was a blast! I really wanted to bring something but I had absolutely no idea what! Thank goodness for the internet! I did probably about 5 different searches for crawfish boil desserts and came up with a couple of ideas…



I might have also YouTubed “How to Eat Crawfish.” 🙂


A lot of people suggested lemon box pie, banana pudding, fruit pies, bread pudding. I really wanted something that would go well with spicy crawfish and that you could pick up easily. So pies or puddin’s weren’t going to work!


I went with Lemon Coolers. These cookies were just the right amount of lemony, delicate, melt in your mouth delicious!



And absolutely perfect for the boil! Totally recommend.


Lemon Coolers
Recipe from King Arthur Cookie Cookbook.


Ingredients

1 cup (2 sticks) butter or margarine
4 ounces (half an 8-ounce package) cream cheese
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon lemon zest
1/2 cup (3 3/4 ounces) sugar
1/2 cup (2 ounces) confectioners’ sugar
2 cups (8 1/2 ounces) All-Purpose Flour

Coating
1 cup (4 ounces) confectioners’ sugar
3/4 cup (5 1/2 ounces) granulated sugar
1 1/2 tablespoon lemon zest

In a medium-sized mixing bowl, beat together the butter or margarine, cream cheese, salt, baking powder, lemon peel and lemon oil. When that mixture is soft, add the sugars, a bit at a time, until evenly blended and fluffy. Finally, mix in the flour. Cover the bowl and refrigerate the mixture for 30 minutes.

Scoop out about 1 tablespoon of dough for each cookie, then roll the dough by hand into 1/2-inch balls. Place the balls on ungreased or parchment-lined cookie sheets, and flatten them to about 1/4-inch thick and 1 3/4 to 2 inches in diameter.

Bake the cookies in a preheated 375°F oven for 10 to 12 minutes, or until they’re lightly browned on the bottom and edges.

While the cookies are baking, make the coating. Place the sugars in a food processor or blender, and add the lemon oil. Process until well-blended. Note: This can also be done in a bowl with a whisk, but the food processor makes sure the lemon oil is evenly blended with the sugar.

Allow the cookies to cool on the sheets for about 5 minutes, then dip them into the prepared sugar coating mixture. Place the cookies on a wire rack and let them cool completely. After they’re completely cooled, shake more powdered sugar over them. Yield: about 2 1/2 dozen cookies. 

Note: It didn’t work when I dipped them in the sugar. I sprinkled it on top and then patted it down, then sprinkled a little more.

Note: A lovely variation, Raspberry-Lemon Coolers, adds 1 teaspoon raspberry flavoring to the cookie dough. If you like raspberry lemonade, you’ll love these cookies!

Enjoy!



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