Pink Lemonade Cookie Bars Recipes

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in 1/3 cup pink lemonade concentrate and egg. Beat in flour until dough comes together.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Combine confectioners' sugar, 2 tablespoons pink lemonade concentrate, and 2 tablespoons butter in a large bowl; beat with an electric mixer until icing is smooth. Beat in red food coloring.
• Spread icing over cooled cookies.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 35o degrees.
• In a large bowl, cream butter, sugar and lemonade mix until fluffy.
• Beat in egg, vanilla and lemon extract.
• In a separate bowl, mix flour and baking soda.
• Add dry ingredients to batter, beating until thoroughly combined.
• Form dough into 1-inch ball and roll in granulated sugar.
• Place balls 2-inch apart on well-greased cookie sheet.
• Bake for 10-12 minutes or until edges begin to brown.

PINK LEMONADE BARS

Steps:

• Make the crust:
• Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
• Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
• Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
• Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
• Make the filling and bake bars:
• Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
• Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
• Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
• Do Ahead
• Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.