PINK LEMONADE COOKIES
For a fun dessert for a picnic or summertime party, try these gems, made easy with a Betty Crocker® sugar cookie mix. Try the variation below and enjoy it your way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 21 g, TransFat 1 g
PINK LEMONADE COOKIES
Very pretty and unique tasting.
Provided by jowolf2
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 24.1 g, Cholesterol 20.5 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.1 g, Sodium 60.7 mg, Sugar 16.6 g
PINK LEMONADE
Steps:
- Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.
PINK LEMONADE FROSTED COOKIES
Create frosted cookies that are as delicious as they are beautiful. Maybe the best part of these Frosted Pink Lemonade Cookies are that they only take 15 minutes to prep. Sweet!
Provided by My Food and Family
Categories Home
Time 15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Add milk to drink mix in large bowl; stir until mix is dissolved.
- Add cream cheese, butter and powdered sugar; beat with mixer until blended.
- Spread onto cookies.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 125 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 21 g, Protein 2 g
SOFT LEMONADE COOKIES
I remember my mother making these cookies. They just go perfectly with warm days. They're so lovely and moist, you won't be able to stop eating them. -Margo A. Neuhauser, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 90mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
OLD-FASHIONED PINK LEMONADE
This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.
Provided by Tonni Padgett
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.8 mg, Sugar 36.8 g
PINK LEMONADE THINS
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 64
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg
PINK LEMONADE COOKIES
Make and share this Pink Lemonade Cookies recipe from Food.com.
Provided by Moe Larry Cheese
Categories Dessert
Time 22m
Yield 5 DOZEN
Number Of Ingredients 8
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.
Nutrition Facts : Calories 830.7, Fat 38.7, SaturatedFat 23.7, Cholesterol 134.8, Sodium 603, Carbohydrate 113.9, Fiber 1.9, Sugar 60.9, Protein 8.7
PINK LEMONADE BARS
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Provided by Katherine Sacks
Categories Dessert Bake Kid-Friendly Raspberry Lemon Graduation Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 bars
Number Of Ingredients 17
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.
PINK LEMONADE THINS
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Provided by Cook4_6
Categories Bar Cookie
Time 45m
Yield 64 Bars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.8, Carbohydrate 8.1, Fiber 0.2, Sugar 4, Protein 0.6
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- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the berries and vanilla to a food processor or blender and puree until smooth. Add 1/3 cup of the strawberry puree, egg, lemon zest, and lemon juice to the butter and sugar mixture (discard any extra puree). Mix well.
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