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Sunshine Lemon Coolers Copycat Recipe
Sunshine Lemon Coolers
By Todd Wilbur

Recipe Type: Cookies
Calories: 140
Cook Time: 25 minutes
Recipe Rating: 3.8 (4 reviews)
 
Brothers Jacob and Joseph Loose had a dream of creating products in a bakery filled with sunshine. In 1912 they got their wish by opening the famous "Thousand Window Bakery" in Long Island City, New York. It was the largest bakery in the world until 1955. Today Sunshine Biscuits has moved to another location in Sayerville, New Jersey, where ovens the size of football fields bake like crazy every day. Sunshine is now owned by Keebler and continues to produce many baked treats you're familiar with, such as Hydrox Cookies, Saltine Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet Lemon Coolers. By making a few simple adjustments to the Nilla Wafer clone recipe, we can create a cool copy of these awesome little citrusy wafer cookies dusted with lemon-flavored powdered sugar. To make that coating, we'll use a little unsweeteneed Kool-Aid lemonade drink mix combined with powdered sugar Shake the cookies in a bag with this mixture—we'll call it bake 'n shake—and you've got yourself another tasty knock-off.

Source: Even More Top Secret Recipes by Todd Wilbur.

1/2 cup powdered sugar
1/3 cup granulated sugar
1/3 cup shortening
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

Lemon Powdered Sugar
1 cup powdered sugar
Rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix

1. Preheat oven to 325 degrees F.

2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.

3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until the dough forms a ball. 

4. Roll the dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until the cookies are light brown.

5. As the cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix.

6. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

Makes 50 to 56 cookies.





        
Gretchen  
Submitted on: 07/28/08
The cookies are good. The texture and consistency are right on... but the cookies need a little more "zip" or tangy flavor for me to rate them as 5 stars. I added lemon extract to the cookie dough. I also added a full teaspoon of lemonade mix to the powdered sugar for the outside. The outside is GREAT but the cookie is still a little plain to me. I'm going to try it again with some lemonade mix in the dough and see if that makes it better.
Rosemary Crabtree  
Submitted on: 01/25/07
Absolutely wonderful. Just like the original Lemon Coolers. My daughter loved these as a child and when I found this recipe I was so happy, and she was even happier after I made them. They are fantastic.
Kim Ledbetter  
Submitted on: 08/21/06
I had this recipe from you before and lost it. I had to re purchase it because of my kids. These taste like the ones in the store did. I can't keep them in the cookie jar and get lots of requests to make them.
anna  
Submitted on: 07/23/05
This recipe left much to be desired... the only thing i liked was the lemon powdered sugar! A much better recipe is the basic snowball cookie recipe with lemon added: cream 2 sticks butter/marg. with 1/3c sugar and 1/2t each vanilla and lemon extracts. add 2 cups all purpose flour and mix well. roll into 1" balls and bake on ungreased cookie sheet at 350 degrees for 15-18 minutes. toss hot cookies in the lemon sugar mix described in the recipe above! a much more delicate melt-in-your-mouth cookie!