Pink Lemonade Thumbprints Recipes
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.
OLD-FASHIONED PINK LEMONADE
This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.
Provided by Tonni Padgett
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.8 mg, Sugar 36.8 g
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- 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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