Pink Lemonade Cookies

 Another recipe from a Joanne fluke novel.

1/2 cup salted butter, softened

1/2 cup granulated sugar

1/2 tsp baking powder

1/4 tsp baking soda, 

1 large egg, beaten

1/3 cup frozen pink lemonade concentrate, thawed

3 drops liquid red food coloring (or 1/2 tsp gel coloring)

1 3/4 cups all-purpose flour, packed

Heat oven to 350 degrees. Line cookie sheet/sheets with parchment paper.

In a large mixing bowl, beat the butter and sugar together using an electric mixer. Beat until light and fluffy. Add the baking powder and baking soda, beating until combined. Add the egg and lemonade concentrate and mix until combined. Add food coloring and beat until all batter is colored.

Add flour to the batter, one-half cup at a time, beating after each addition. At this point if batter is too sticky to work with, refrigerate up to one-half hour.

Drop cookies onto the parchment-lined baking sheets by teaspoonful, 2-inches apart. Bake at 350 degrees 10 to 12 minutes until edges are golden brown.

Cool cookies on the cookie sheet for 2 minutes before removing to a wire rack to cool completely.

Frost cooled cookies with the following frosting:

2 tbsp butter, softened

2 cups powdered sugar

2 tsp frozen pink lemonade concentrate, thawed

3 to 4 tsp milk or water, according to spreading consistency you want

2 drops red food coloring or whatever needed for a light pink color

Mix until blended and color is uniform. If frosting is too thick, add additional milk or water 1 drop at a time.

Once frosting has hardened, cookies may be stored in layers with waxed paper between the layers.

Yield: 2 1/2 to 3 dozen cookies

free clipart