Summer in a spoonful ~


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.

imagesNote:  Filling with lemon curd-cream cheese mixture is a must try!






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