Lemonade Cookies Recipe
From Velvet Cucpcake Murder by Joanne Fluke
Preheat oven to 350
degrees R, rack in the middle position.
Hannah's 1st Note: This
recipe is from Lisa's Aunt Nancy. It's a real favorite down at The Cookie
Jar because the cookies are different, delicious, and very pretty.
1/2 cup salted, softened butter(1 stick, 4 ounces, 1/4 pound) (do not
1/2 cup white(granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or
regular lemonade concentrate, thawed
3 drops of liquid red food
coloring(I used 1/2 teaspoon of Betty Crocker food color gel)
1 and 3/4
cups all-purpose flour(pack it down in the cup when you measure it)
In the bowl of an electric mixer, beat the softened butter
with the sugar until the resulting mixture is light and fluffy.
in the baking powder and baking soda. Beat until they're well-combined.
Mix in the beaten egg and the lemonade concentrate.
Add 3 drops
of red food coloring(or 1/2 teaspoon of the food color gel, if you used
Add the flour, a half-cup or so at a time, beating after each
addition.(You don't have to be exact--just don't put in all the flour at
If the resulting cookie dough is too sticky to work with,
refrigerate it for an hour or so.(Don't forget to turn off your oven if you
do this. You'll have to preheat it again once you're ready to bake.)Drop the
cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.
Bake the Tickled Pink Lemonade Cookies at 350 degrees F, for 10 to 12
minutes or until the edges are golden brown.(Mine took 11 minutes.)
Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal
spatula to remove them to a wire rack to cool completely.
2 Tablespoons salted butter, softened
2 cups powdered sugar(no need
to sift unless ifs got big lumps)
2 teaspoons frozen pink or regular
lemonade concentrate, thawed
3 to 4 teaspoons milk(water will also work
for a less creamy frosting)
2 drops red food coloring(or enough red food
color gel to turn the frosting pink)
Beat the butter
and the powdered sugar together.
Mix in the lemonade concentrate.
Beat in the milk, a bit at a time, until the frosting is almost thin
enough to spread, but not quite.
Mix in the 2 drops of red food
coloring. Stir until the color is uniform.
If your frosting is too
thin, add a bit more powdered sugar. If your frosting is too thick, add a
bit more milk or water.
Frost the completely cooled cookies. When the
frosting has hardened, you can store them in layers with waxed paper between
the layers to keep them from sticking together.
2 and 1/2 to 3 dozen cookies, depending on cookie size.
Note: When Mother and Carrie tasted these cookies down at The Cookie Jar,
they decided that these cookies are as refreshing as a glass of icy cold
lemonade on a hot summer afternoon.
To serve, arrange these cookies
on a pretty plate.
Hannah's 3rd Note: I used a sky blue plate when I
took these cookies out to Barbara at the hospital. The pink of the cookies
and the blue of the plate looked lovely together.
A Note from Lisa's
Aunt Nancy: I can see these cookies on a plate with snippets of the candied
lemon slices we ate as children on top of the frosting.
Anna in Sweden