We went out to lunch today after church and decided to stop at one of the outlooks on the way home. While we were there we saw the largest dog. He was black and shaggy and probably up to my waist at least. He looked so cute we had to stop and say hi to him and his owner. He turned out to be a Newfoundland whose name was Zipper. He was probably one of the most friendly dogs that I've ever met.
As he continued his walk everyone wanted to stop and give him pets. We got in the car and I decided our second dog should be a Newfoundland. So I started googling images of them. I changed my mind when I saw a picture of a Newfoundland drinking directly from the faucet.
Do you want to know what is the exact opposite of the dog we saw? These cookies. They are sweet and a little tart just like a glass of lemonade. They taste like lemonade because you actually use thawed frozen concentrate to make them. I'm sure that kids would love the idea of making cookies out of lemonade. They would be perfect for a summer BBQ or a girls baby shower.
These cookies are super fluffy and moist in the center. I frosted mine, but I tried one without frosting and it was still amazingly good.
Pink Lemonade Cookies
Yield: 24 cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 egg, slightly whisked
- 2/3 cup frozen pink lemonade concentrate, thawed
- 5 drops pink food coloring
- 3.5 cups flour
- 4 Tbsp butter, softened
- 4 cups powdered sugar
- 4 tsp frozen pink lemonade concentrate, thawed
- 8 tsp milk
- The butter and sugar should be added to a large bowl. Beat together until fluffy.
- Add in the baking power and baking soda and mix again.
- Mix in the egg and the lemonade concentrate.
- Drop in the food coloring and mix everything well.
- Start to add the flour 1/2 cup at a time, mixing in between until all of the flour has been added.
- Put the cookie dough in the fridge for at least an hour.
- Preheat the oven to 350 degrees.
- Measure out 2 Tbsp of dough and form it into a round circle about the size and thickness you want the final cookie to be.
- 6 cookies will fit on each sheet comfortably.
- Bake for 10 -12 minutes.
- Cool the cookies on the cookie sheet for at least 2 minutes before removing them to cool completely on a wire rack.
- For the frosting, beat together the butter and powdered sugar.
- Mix in the lemon concentrate.
- Add 2 tsp of the milk in at a time, beating between each addition and stopping when you get a spreadable consistency.
- Add food coloring if you would like pink frosting.
- Frost the cookies and enjoy.
Recipe adapted from Red Velvet Cupcake Murder by Joanne Fluke.
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