Tickled Pink Lemonade Cookies
- 1/2 C salted, softened butter (1 stick)
- 1/2 C white granulated sugar
- 1/2 t baking powder
- 1/4 t baking soda
- 1 large egg, beaten
- 1/3 C frozen pink or regular lemonade concentrate, thawed
- 3 drops of liquid red food coloring
- 1-3/4 C flour--pack it down in the cup when measuring
Preheat oven to 350.
In the bowl of an electric mixer, beat the softened butter with the sugar until light and fluffy. Mix in the baking powder and baking soda. Mix in the egg and lemonade concentrate. Add 3 drops of red food coloring (or 1/2 t of food color gel). Add the flour, a half-cup or so at a time. beating after each addition. If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. Drop the cookies by teaspoonful, 2 inches apart on an engrossed cookie sheet. Bake the cookies for 10-12 minutes or until the edges are golden brown. 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.
Frosting for Pink Lemonade Cookies
2 T salted butter, softened
2 cups powdered sugar
2 t frozen pink or reg. lemonade concentrate, thawed
3 to 4 t milk (water will also work for a less creamy frosting)
2 drops red food coloring
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.