Wednesday, July 20, 2011

Pink Lemonade Thins

I have always loved the color pink, and dive at the chance to turn my culinary works, that pretty hue. Something about summer screams lemonade. I have always been fond of its pink sister. Maybe the taste is truly no different, but the color seems to make it that much better. When I found these delectable little cookies, I was amazed by the fact they call for no eggs or granulated sugar. They taste so good, with the look to match. They can take you right back to your childhood! Who wouldn't want that? They are very easy to make, and even easier to enjoy!



cup powdered sugar
cup granulated sugar
cup butter or margarine, slightly softened
tablespoons grated lemon peel
cup lemon juice
2 1/4
cups Gold Medal® all-purpose flour
cup cornstarch
teaspoon salt

Lemon Icing

cups powdered sugar
teaspoons light corn syrup
teaspoon grated lemon peel
to 4 tablespoons lemon juice

Step 1: Preheat oven to 325 degrees F. & lightly grease the bottom of a 8x8in pan. In a bowl, combine room temp. butter and powdered sugar. :

Step 3: Add lemon zest and juice. 

Step 4: Add flour, corn starch, and salt.

Step 5: Add food coloring. Spread in pan (will be sticky texture!), and bake for 

Step 6: Bake for 30-35 min, and let cool for 15 minutes.  

Step 7 : Make Glaze-combine powdered sugar, lemon juice, and zest.

Step 8: Add food coloring 

Step 9: spread on finished bars

Step 10: Microwave white chocolate chips and a little shortenting,

 and drizzle on bars

Step 11: cut into bars.Bon Appetit!

No comments: