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  Lemon Coolers Similar to Mexican Wedding Cookies, these lemony shortbread cookies (which used to be a staple of Girl Scout Cookies) are a light and airy treat. Ingredients: For the cookies 1 cup butter (1 stick), unsalted 1 teaspoon vanilla extract 2 cup confectioner’s sugar  4 teaspoons fresh lemon zest 2 tablespoon lemon juice 2 cup all-purpose f lour Powdered sugar coating 2 cup confectioner's sugar 2 tablespoons lemonade mix (Koolaid) Directions Preheat oven to 350 ℉ Cream butter & sugar until fluffy. Add lemon zest, vanilla & lemon juice. Mix well. Mix in flour and beat until combined into a thick dough. (Optional) Chill dough in refrigerator for about 20 minutes. In a separate bowl, combine sugar & lemonade mix. Using a cookie scoop, make 1" balls. Roll cookies in sugar mix and place on parchment-lined cookie sheet about 1-1/2" apart. Bake for about 12-14 minutes or until bottoms are starting to turn golden brown.  Remove from oven & cool on a cool

  This recipe combines creamy cheese, smoky bacon, a hint of sweetness, and a touch of spice for a delicious and addictive dip. Ingredients: 4 oz cream cheese, softened 3 tbsp mayonnaise 1/2 cup sharp cheddar cheese, shredded 1/2 cup cheddar cheese, shredded (variety like Monterey Jack or Colby for extra flavor, optional) 1/2 red bell pepper, diced 3 slices bacon, cooked and crumbled 1 tbsp apple cider vinegar 1 tbsp ketchup 1 tsp brown sugar 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (adjust to your spice preference) 1/4 tsp black pepper Pinch of salt Instructions: In a medium bowl, cream together the softened cream cheese and mayonnaise until smooth. Stir in the shredded cheddar cheeses, diced red pepper, and crumbled bacon. Add the apple cider vinegar, ketchup, brown sugar, smoked paprika, cayenne pepper, black pepper, and salt. Mix well to combine all ingredients. Taste and adjust seasonings as desired. You can add more cayenne pepper for a spicier dip, or a squeeze of fresh lem