Friday, January 30, 2015


After some beautiful spring-like days, winter has decided to remind us what season it actually is. It was such a joy sitting on our deck/back porch in short sleeves reading a book (in between painting the walls in the master bath and taking a 2 - mile walk with Friend Janice) on Wednesday.

Yesterday was the Open House at the tax office at the Fort and I wanted to send something special. (Amanda asked my husband if I could send something.) These Tickled Pink Lemonade Cookies are another recipe in one of Joanne Fluke's novels, Red Velvet Cupcake Murder. Character Hannah notes, "these cookies are as refreshing as a glass of icy cold lemonade on a hot summer afternoon." Even though winter may be raising its ugly head, you can make these cookies now and just be reminded of a hot summer day and enjoy an icy cold lemonade.


1/2       cup salted, softened butter (do not substitute) 
1/2       cup sugar
1/2       teaspoon baking powder
1/4       teaspoon baking soda
1           large egg, beaten
1/3       cup frozen pink or regular lemonade concentrate, thawed (I did use the regular lemonade)
3          drops of liquid red food coloring.
2          cups + 1 tablespoon flour

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the softened butter with the sugar until the light and fluffy. (I placed the butter in a dish and heated for 10 seconds on high in the microwave. Then rotated it one time and heated for another 10 seconds. You don't want it melted.)

Mix in the baking powder and baking soda. Beat until well-combined.

Mix in the beaten egg and the lemonade concentrate.

Add the 3 drops of red food coloring.

Add the flour a little at a time, beating after each addition.

If the dough is too sticky to work with, refrigerate it for 30 minutes or so.

Drop the cookies using a small cookie scoop 2 inches apart on ungreased cookie sheet.

Bake for 10 - 12 minutes or until the edges are turning brown.

Let the cookies cool for 2 minutes on cookie sheet before removing them to a wire rack to cool completely. I used a metal spatula, but they came up easily.


2       tablespoons salted butter, softened (I did use margarine for the frosting and it worked fine.)
2       cups powdered sugar
2       teaspoons frozen pink or regular lemonade concentrate, thawed
3 - 4  teaspoons milk (enough to make consistency easy to spread)
2        drops red food coloring

Beat the butter and the powdered sugar together. (don't expect to see much "blending")

Mix in the lemonade concentrate. (again not much blending.)

Beat in the milk, one teaspoon at a time. (Mixture will finally start coming together)

Mix in the drops of red food coloring. Stir until the color is uniform.

Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together. (I left mine in one layer.)

Makes almost 3 dozen beautiful cookies 

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