Pink Lemonade Thumbprints Food
PINK-LEMONADE THUMBPRINTS
These buttery, crumbly yet tender shortbread thumbprints are filled with a lemon glaze that's tinted a lovely shade of pink with a single crushed raspberry. Enjoy a few with a cup of tea -- or a tall glass of their namesake refreshment.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Whisk together flour, 1/2 cup confectioners' sugar, and salt in a bowl. In a large bowl, beat butter with 1/4 cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
- Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.
- Bake 10 minutes. Remove sheets one at a time and press the end of a wooden-spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.
- Whisk together remaining 1 1/4 cups confectioners' sugar and 2 tablespoons lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.
PINK LEMONADE POPCORN
Provided by Food Network
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Prepare the kettle corn according to package instructions.
- Remove the bag from the microwave and carefully open. While the popcorn is still warm, pour in the pink lemonade drink powder. Hold the bag closed with your hand and shake vigorously until combined.
- Serve immediately or store in an airtight container.
PINK LEMONADE COOKIES
For a fun dessert for a picnic or summertime party, try these gems, made easy with a Betty Crocker® sugar cookie mix. Try the variation below and enjoy it your way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 21 g, TransFat 1 g
PINK SAUTERNE COCKTAIL
Make and share this Pink Sauterne Cocktail recipe from Food.com.
Provided by loof751
Categories Beverages
Time 4m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Add frozen lemonade and wine to a blender.
- Add crushed ice as needed, blending at high speed until the mixture has the texture of a slush.
- Serve in a champagne glass.
Nutrition Facts : Calories 155.1, Fat 0.2, Sodium 3.4, Carbohydrate 40.4, Fiber 0.3, Protein 0.3
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3.4/5 (5)Category DessertCuisine AmericanTotal Time 41 mins
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- In a large bowl, beat together the butter, 1/4 cup confectioners' sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in the flour mixture on low speed until just combined.
- Next, roll the dough into 1-inch balls. Place the dough balls in the freezer for 12-15 minutes. Transfer, dough balls to a parchment paper- or silicone-lined baking sheet, making sure the dough balls are about 2 inches apart.
PINK LEMONADE THUMBPRINT COOKIES - LION'S BREAD
2020-02-03 Instructions. Preheat the oven to 325 degrees F. In the bowl of an electric stand mixer, beat butter, 1 cup of the powdered sugar, lemon zest, 2 tablespoons of the lemon juice …
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Servings 24Estimated Reading Time 5 minsCategory Dessert
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Servings 24Estimated Reading Time 5 minsCategory Dessert
- Preheat the oven to 325 degrees F. In the bowl of an electric stand mixer, beat butter, 1 cup of the powdered sugar, lemon zest, 2 tablespoons of the lemon juice until pale and fluffy, about 3 minutes. Gradually add the flour and salt, and mix on low speed until just combined.
- Line a baking sheet with parchment paper. Use a small ice cream scoop or a tablespoon to scoop the dough and roll into 1-inch size balls. Place on the prepared baking sheets. Freeze the dough balls for 15 minutes until the dough is firm. This will help prevent the cookies from spreading, don't skip it!
- Straight from the freezer, place the cookies in the oven and bake for 10 minutes. Remove the cookies from the oven, and use your cardboard cut-out heart to press directly into the center of each cookie to indent. Use a small pairing knife to lift the heart after pressing firmly down. You can also use the back of a spoon or your thumb for a traditional thumbprint. Return the cookies to oven, and bake for another 15-17 minutes. They should not be golden brown. Allow to cool completely. Place 1-2 tablespoons of powdered sugar in a small sieve, and dust the cookies with the sugar.
- Meanwhile, make the pink glaze. In a small bowl, mash 1 single raspberry with the back of a fork. Add the remaining 1 cup of powdered sugar to the bowl, and the last tablespoon of fresh lemon juice, plus 1 tsp water. Mix until smooth. You can spoon the glaze into the center of each cookie. OR for more accuracy, place the glaze in a small zip top sandwich bag, and snip the corner, creating a small piping bag to fill each indentation.
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Estimated Reading Time 3 mins
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- Whisk together flour, 1/2 cup powdered sugar and salt. In the bowl of an electric mixer, beat butter with 1/4 cup powdered sugar, zest and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
- Roll dough into balls using a small ice-cream scoop and place on parchment lined baking sheets. Freeze for 10 minutes.
- Remove sheets from freezer and place directly in the preheated oven. Bake for 10 minutes. Remove and using the back of a round measuring spoon or the back of a small ice-cream scoop, make an indentation in the dough. Return to the oven and cook for about 12 minutes until bottoms are golden brown. Let cool completely on wire racks.
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