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Pink Lemonade Thins
Pink Lemonade Thins
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Party-size refreshing shortbread cookies, ideal with tall glasses of icy pink lemonade.
Ingredients:
  • 1 1/2 cups butter or margarine, softened
  • 2/3 cup powdered sugar
  • 2 tablespoons grated lemon peel
  • 1 tablespoon lemon juice
  • 2 drops red food color, if desired
  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups powdered sugar
  • 2 teaspoons grated lemon peel
  • 5 to 6 teaspoons lemon juice
  • 1 drop red food color
Instructions:
  • Preheat the oven to 350°F and lightly grease the bottom of a 15x10x1-inch pan with shortening. In a large bowl, cream together butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice, and 2 drops food color until creamy. Mix in the flour until well combined. Press the mixture into the pan using floured fingers to prevent sticking.
  • Bake until a light golden brown color forms, approximately 20 to 25 minutes.
  • Mix all glaze ingredients in a medium bowl until smooth and spreadable. Pour the glaze over the warm bars, spreading it evenly (the glaze will be very thin). Let the bars cool completely for about 1 hour. Use a very flat metal pancake turner to remove the bars from the pan; then cut the bars into 8 rows by 8 rows.

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