Pink Lemonade Cookies

By melanieroe

Makes: 36 cookies
Prep: 20 minutes
Bake: 10 minutes

Nutrition Facts
Servings Per Recipe 36 cookies Calories 90, Total Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 15, Sodium (mg) 51, Carbohydrate (g) 14, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 1, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/2 cup butter (no substitutes)
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1/3 cup frozen pink or regular lemonade concentrate, thawed
• 1-3/4 cups all-purpose flour
• 2 tablespoons butter or margarine, softened
• 2 cups sifted powdered sugar
• 2 teaspoons frozen pink or regular lemonade concentrate, thawed
• Water
• Red food coloring (optional)

Details

Servings 36
Adapted from bhg.com

Preparation

Step 1

1. Beat 1/2 cup butter in a mixing bowl with an electric mixer for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Beat in egg and 1/3 cup lemonade concentrate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon, If desired, add red food coloring to tint dough pink.

2. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute; transfer cookies to wire racks and cool completely. For frosting, beat together 2 tablespoons butter, powdered sugar, and 2 teaspoons lemonade concentrate and enough water (3 to 4 teaspoons) to make of spreading consistency. If desired, add red food coloring to tint the frosting a delicate pink. Frost cookies.