Lemonade Cookies Food

SOFT LEMONADE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.

EASY LEMONADE COOKIES

Steps:

• Pre-heat oven to 400 F.
• In a mixing bowl with an electric mixer, cream butter and sugar until light. Add eggs and beat until light and fluffy.
• Sift together the sifted flour and baking soda; add to the creamed mixture, alternating with 1/2 cup of the lemonade concentrate.
• Stir in grated lemon peel, if using.
• Drop dough by teaspoonfuls, 2 inches apart, onto ungreased baking sheets.
• Bake cookies at 400 F for 8 minutes or until lightly browned around edges.
• Remove the cookies to racks to cool completely.
• Brush hot cookies with remaining lemonade concentrate and then sprinkle with some granulated sugar. Expert Tip If you prefer iced cookies, combine 2 cups of confectioners' sugar with 4 tablespoons of fresh lemon juice or lemonade concentrate and a few teaspoons of finely grated lemon zest. Ice the cookies while they are still slightly warm. See Also: Lemon Butter Cookies , Lemon Cream Cheese Cookies

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

LEMONADE COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
• Beat in egg, vanilla and lemon extract/zest.
• Mix flour and baking soda.
• In another bowl, add dry ingredients to wet til thoroughly combined.
• Form 1-inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl, place 2- inches apart on well greased cookie sheet.
• Bake 10-12 minutes until edges just begin to brown.
• Cool for 2 minutes on cookie sheet then remove to rack.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs.
• Combine flour and baking soda and add to creamed mixture.
• Mix well.
• Add 3/4 cup lemonade concentrate.
• Mix well.
• Drop by rounded teaspoonfuls into an ungreased cookie sheet.
• Bake for about 8 minutes, or until lightly brown around the edges.
• Do not over bake.
• Remove cookies from cookie sheet to cool on a wire rack.
• Brush each cookie with remaining lemonade concentrate and sprinkle with sugar crystals.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

LEMONADE

Steps:

• In a 1-quart bowl combine sugar and 1 1/4 cups hot water.
• Micro and stir occasionally, until sugar is dissolved, 1 to 2 minutes.
• Meanwhile, zest 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons.
• Add peel to warm sugar mixture; let cool about 10 minutes.
• Cut all lemons in half and ream enough juice to make 1 3/4 cups.
• Add to sugar mixture.
• Into a pitcher add lots of ice cubes, lemon syrup, 1 cup ice cold water.
• Stir lemon slices into lemonade& pour into glasses with garnish of mint.
• Taste you may want to add more water.

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

EASY LEMONADE

Steps:

• In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

PERFECT LEMONADE (REAL LEMONS AND SUGAR)

Steps:

• Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
• While the sugar is dissolving, juice the lemons.
• Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength.
• Refrigerate 30 to 40 minutes. If the lemonade is a little sweet, add a little more juice.
• Serve with ice and sliced lemons.

LEMONADE

Steps:

• Combine the first three ingredients and stir until sugar is dissolved, add ice and lemon slices then serve.