Powder with Sunshine: Lemon Whippersnappers!

One of my favorite cookies growing up was the Lemon Whippersnapper.  It was a simple and delicious recipe that only had a few ingredients including cool whip and boxed cake mix.  I loved them!

So imagine my delight last December when I discovered a "from scratch" recipe for Lemon Whippersnappers in America's Test Kitchen Magazine!  I didn't even know these cookies could be made without the cake mix or the cool whip.  However, America's Test Kitchen calls them Lemon Snowflakes not Whippersnappers.

I, of course, have added my own adaptation and doubled the recipe.  They were such a big hit that I couldn't just make 2 dozen; I had to make 4 dozen!  These cookies are GREAT freezer cookies and keep very well...if they last that long.  Honestly, these cookies are addicting!

Lemon is so...sunny!  And these cookies are covered in powdered sugar, too.  So here's "Powder Your Face with Sunshine" sung by Dean Martin.

Lemon Snowflakes (Whippersnappers)

DRY MIX:
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt

WET MIX:
2-1/2 cups granulated sugar
2 Tbl plus 2 tsp grated lemon zest from about 6 lemons (you can substitute dried lemon peel)
6 Tbl lemon juice from about 2 lemons (you can substitute refrigerated lemon juice)
8 Tbl butter, melted and cooled
1/4 cup plus 2 Tbl vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla

COATING:
1 cup powdered sugar

In a medium bowl mix flour, baking powder, and salt.  Set aside.

Put granulated sugar and lemon zest in food processor and process for about 60 seconds.  The mixture should be finely ground.  Add the melted butter, vegetable oil, eggs, egg yolks, and vanilla.  Mix for about 60 seconds or until mixture is light in color and somewhat thick.  Pour into the dry mixture and mix by hand with a rubber spatula until fully incorporated.

Cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Get out a wire cooling rack and place waxed paper underneath it.

Form dough into 1-1/2 inch balls and roll in powdered sugar.  Place on cookie sheet about 2 inches apart to allow the cookies room to spread.  Bake for between 10 to 12 minutes.  Cookies will look wet in cracks, but are done.  Leave the cookies on the cookie sheet for at least 5 minutes to continue baking outside of the oven.  Remove to wire cooling rack.

Recipe makes about 4 dozen cookies.