PINK LEMONADE COOKIES
Yield 24-28 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour and baking powder in a medium bowl. Combine the butter and granulated sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy and fluffy. Stop to scrape down the bowl. Add the lemonade concentrate; beat on low speed. The mixture will look like cottage cheese; that's okay. Stop to scrape down the bowl. Add the egg and a tiny dollop of gel food coloring or a few drops of liquid food coloring; beat on low speed until well incorporated. Add the flour mixture in three additions to form a sticky dough. If the color seems pale, knead in additional food gel coloring. Wrap the dough in plastic wrap; refrigerate for at least 1 hour and up to overnight. Preheat the oven to 350 degrees. Line three baking sheets with parchment paper. Lightly flour a work surface. Roll out half of the dough to a thickness of 1/4 inch. Use the 2 1/2-inch cookie cutter to cut out a total of 12 to 14 cookies, rerolling the dough scraps as needed. Arrange them on the baking sheets. Freeze each sheet of cutout cookies for 5 to 10 minutes. Repeat with the remaining dough. If desired, sprinkle some or all of the cookies with brown sugar after they have come out of the freezer. Bake one sheet at a time for 9 to 12 minutes or until they appear done at the center but have not browned on the edges. Cool on the sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
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