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Country Time Drink Mix Goes Into Lemon Drop Cookies

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By JEFF HOUCK, The Tampa Tribune

Published: October 24, 2007

Jean Gween of Brooksville is still in search of a Lemon Drop Cookies recipe made with Country Time lemonade mix (the dry kind).

'It's sort of like a sugar cookie but has the lemonade mix in the dough and is rolled in it before baking. I would really appreciate it if any readers could help me,' she writes.

Peggy Kaspar of Lutz is still in search of a hamburger rice recipe similar to the one served at Piccadilly cafeteria.

Halloween Recipes

FoodNetwork.com and RecipeZaar.com have some great Halloween recipes this year. Among them are these recipes for Pumpkin Caramels and Screaming Spice Cookies. Go online to both sites for more recipes.

PUMPKIN CARAMELS

1/2 cup toasted pumpkin seeds or sunflower seeds
1 cup maple syrup
3/4 cup light brown sugar
1/2 cup heavy cream

1/4 cup dark corn syrup
1 teaspoon pumpkin or apple pie spice
1 teaspoon fresh lemon juice

1/2 teaspoon fine salt

2/3 cup canned pumpkin puree, room temperature

1 tablespoon unsalted butter, room temperature

1 teaspoon pure vanilla extract

Special equipment: Candy thermometer

Line an 8-by-4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom, lightly with butter and sprinkle the pumpkin seeds in the bottom.

Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees, about 18 to 20 minutes.

Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees, about 15 minutes more. Remove from the heat and stir in butter and vanilla.

Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.

When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

To create the cookie cutter, remove the top and bottom of a tuna can and discard. Wash and dry well. Pinch the sides of the can together to make a skull-like shape.

SCREAMING SPICE COOKIES

2 cups all-purpose flour, plus additional for rolling out dough

1/4 teaspoons baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon fine salt

3/4 cup unsalted butter, slightly softened

1/3 cup granulated sugar

1/3 cup light brown sugar
1 large egg

2 teaspoons pure vanilla extract

Icing:

Hard candies, try yellow, red and black (Jolly Ranchers preferred)

1/4 cup water

3 tablespoons egg white powder

3/4 teaspoon orange extract

1 1/2 to 2 cups confectioners' sugar

Also needed: Empty metal tuna fish can (about 6 ounces) for cutting cookies; lollipop sticks, available in craft or baker-supply stores

For the cookies: Whisk the flour, baking soda, pumpkin pie spice and salt together in a medium bowl.

Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl; add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half, and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can. Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.

Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.

Evenly space the racks in the oven and preheat to 350 degrees. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.

Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.

For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Stores in a covered container for up to 3 days.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or jhouck@tampatrib.com. Recipes are not tested.

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