Pink Lemonade Thins Recipes

PINK LEMONADE THINS

Steps:

• Heat oven to 350 degrees F. Lightly grease bottom only of 15 x 10 x 1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. Press in pan, using floured fingers (flour fingers several times to prevent sticking).
• Bake 20 to 25 minutes or until light golden brown.
• In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin). Cool completely, about 1 hour. Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.
• To cut diamond shapes, cut parallel lines, 1 1/2 inches apart, down length of pan, then cut diagonal lines, 1 1/2 inches apart, across straight cuts.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

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 THINS

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 15x10x1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. Press in pan, using floured fingers (flour fingers several times to prevent sticking).
• Bake 20 to 25 minutes or until light golden brown.
• In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin). Cool completely, about 1 hour. Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.