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. 

Comments

Popular Posts