Tuesday, June 18, 2013
Tickled Pink Lemonade Cookies
I love a good murder mystery. Especially the ones that have recipes. There are more than you might think and the best part is, even if you don't like the book you can cook something and get over it. I checked out the latest one from Joanne Fluke, called Red Velvet Cupcake Murder. I will buy the paperback when it come out, not to re-read the book, but to save the recipes! Which is not to say I didn't like the book. I did. But there are some more recipes I want to make and the book was due back at the library. I made some cookies from a recipe in the book and I think you should, too!
Tickled Pink Lemonade Cookies
1/2 cup butter (1 stick), softened
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink lemonade concentrate, thawed
3 drops red food coloring
1 3/4 cups flour
Preheat the oven to 350. Don't grease the cookie sheets. I used a Silpat. I love them because they are reusable and nothing sticks to them.
I also use a Kitchen Aid mixer, because it works while I do something else. Put the softened butter in a mixer with the butter. Beat for several minutes on medium speed until the butter is light and fluffy. Stop it every once in a while and scrape down the bowl.
While the mixer is beating the butter and sugar for you ( see why I like it?) you can get out the other ingredients. Then add the baking powder and the baking soda. Beat until they are combined. Once again, you may need to scrape down the bowl. Oh, come on. It is doing all the hard work. You are just using a rubber spatula.
Put the egg in a bowl and whip it a bit with a fork and add that to the mix. Add the pink lemonade and keep mixing and scraping.
Now you are going to think something is wrong. It is going to look like the lemonade curdled something. It didn't. Keep on going, you'll be fine.
Add the food coloring. Nice and pink, now. But a light delicate pink, don't you think?
Add the flour a half cup or so at a time. Beat after each addition.
The dough is now done, but can be a bit sticky. I put the whole mixing bowl in my freezer while I cleaned up, five minutes or so. You can use a teaspoon to drop the cookies onto the cookie sheets or do like I did and use a small scoop. They make quick work of cookie scooping and are a good investment if you want to make a lot of cookies!
Drop the cookies about 2 inches apart on the ungreased, but maybe Silpat covered, cookie sheet and bake for 10 to 12 minutes or until the edges are golden brown. Mine took 11 minutes.
Let the cookies cool on the cookie sheet for two minutes and then move them to a cooling rack. When they are completely cooled you can frost them with...
Pink Lemonade Frosting
2 Tablespoons butter, softened
2 cups powdered sugar
2 teaspoons frozen pink lemonade concentrate, thawed
3 to 4 teaspoons milk. I had some heavy cream left over from another recipe and used that, but it took about 7 teaspoons to get the right consistency.
2 drops red food coloring
Beat the butter and the powdered sugar together. I cleaned and used the same Kitchen Aid mixing bowl. Start it slow or you may become covered in sugar dust!
It won't get too creamy because you don't have a lot of moist for all the dry. Think about doubling the batch next time!
Add the lemonade concentrate. Then beat in the milk a little at a time. You want it thin enough to spread but not watery. If it is too thin, add more powdered sugar, too thick a bit more milk.
Add the two drops red food color and mix until a pretty pink.
Frost the cookie with a swirling motion. Set them back on the cooling rack to harden up a bit. You can store them in a covered container with waxed paper between the layers when completely dry.
Serve with the pink lemonade you made from the rest of the concentrate. Perfect for a little girl's tea party, but the dads will love them , too.