Pink lemonade thumbprints
2 1/2 C. flour
2 C. powdered sugar
1 tsp. course salt
2 sticks butter, room temp
2 T finely grated lemon zest, plus 1/4 C fresh lemon juice
1 raspberry
Preheat oven 325*. Whisk flour, 1/2 C. powdered sugar and salt. In a lg bowl, beat butter with 1/4 C. powdered sugar, zest and 2 T lemon juice on medium speed, about 3 minutes. Beat in flour mixture.
Roll into 1" balls. Transfer to parchment lined cookie sheet. Freeze 10 minutes.
Bake 10 minutes. Press a wooden spoon into the center of each ball. Continue to bake until golden 16-18 more minutes. Let cool completely on wire rack.
Whisk remaining 1 1/4 C sugar and 2 T lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents and let set 10 minutes.
2 C. powdered sugar
1 tsp. course salt
2 sticks butter, room temp
2 T finely grated lemon zest, plus 1/4 C fresh lemon juice
1 raspberry
Preheat oven 325*. Whisk flour, 1/2 C. powdered sugar and salt. In a lg bowl, beat butter with 1/4 C. powdered sugar, zest and 2 T lemon juice on medium speed, about 3 minutes. Beat in flour mixture.
Roll into 1" balls. Transfer to parchment lined cookie sheet. Freeze 10 minutes.
Bake 10 minutes. Press a wooden spoon into the center of each ball. Continue to bake until golden 16-18 more minutes. Let cool completely on wire rack.
Whisk remaining 1 1/4 C sugar and 2 T lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents and let set 10 minutes.
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