Here in good old San Antonio, it is going to be a sultry 94 degrees today! (Mind you, it is 18 March; not May, June, July, August; but, March) Today definitely is NOT soup weather… so, as I drink my HOT coffee in my 83 degree house this morning, I am thinking lemons. Anything lemon. Limoncello, lemon granita, lemon-ricotta pancakes, Chess pie with fresh lemon zest & lemon juice, and good old fashion lemonade. Grab a book, come sit on the porch and enjoy a glass with me!
Pink Lemonade Cookies
- 1/2 c butter, softened
- 1/2 c sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 egg, lightly beaten
- 1/3 c frozen pink lemonade concentrate, thawed
- 3 drops red food coloring
- 1 3/4 c flour
In a large bowl, beat butter and sugar until light & fluffy; mix in baking powder, soda and salt; beat until well combined. Mix in the beaten egg and lemonade concentrate; add food coloring; add flour 1/2 cup at a time, beating on low speed after each addition. At this point, you can chill to use later, or use a 1 T cookie scoop; place on ungreased cookie sheet lined with parchment paper; bake in preheated 350 degree oven for 10-12 minutes.
Pink Lemonade Icing
- 2 T butter, softened
- 2 c powdered sugar
- 2-4 tsp frozen lemonade concentrate, thawed
- 3 tsp milk or water (if you use water, you’ll have a less creamy icing ~ more like a glaze)
- 2 drops red food coloring
Beat butter and powdered sugar together; mix in lemonade concentrate; beat in milk, a little at a time, to good icing consistency. Stir in food coloring.
Note: Filling with lemon curd-cream cheese mixture is a must try!
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