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Soft Lemonade Cookies
1 cup butter, softened |
2 eggs |
1 tsp. Baking soda |
1 cup sugar |
3 cups all-purpose flour |
1 can (6 oz) frozen lemonade concentrate, thawed, divided |
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and
baking soda; add to the creamed mixture alternately with 1/3 cup of the
lemonade concentrate. Mix well. Drop by rounded spoonfuls onto ungreased
baking sheets. Bake. Remove to wire racks. Brush with remaining lemonade
concentrate; sprinkle with sugar. Cool.
bake at 400’ about 8 minutes
Yield: 6 dozen
**if test batch is lumpy or dry, add 3-4 more spoonfuls of lemonade to
dough.
Karen Bartlett
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