Yields 32 cookies
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. butter
- 1/3 cup mashed ripe Fresh California Avocado
- 1 cup sugar
- 2 lemons, zest only
- 1 egg
- 1/4 cup lemon juice
- As needed Red, white, and blue sanding sugars for decorating
- Combine the flour, baking soda, and salt in a bowl; set aside.
- Place the butter and avocado into the bowl of a stand mixer and beat until smooth. Add the sugar and the lemon zest and beat until light and fluffy. Add the egg, mixing well, then the extract and lemon juice. Add the flour mixture and mix until just combined, scraping the sides of the bowl.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a Tbsp. to measure, scoop the dough (it will be sticky) into balls. Roll each ball into the sanding sugars, covering the entire ball. Place the sugar-coated dough balls on the prepared baking sheets spacing 2 inches apart. Slightly flatten each ball.
- Bake the cookies for about 8-10 minutes until the edges are set, but middles are still soft to the touch. Let cool on baking sheet for 2-3 minutes before transferring to cooling racks to cool completely.
Formulation courtesy of Chris Scheuer of Café Sucre Farine, via California Avocado Commission