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With the temperature reaching 105˚ around here, what sounds better than a nice tall glass of lemonade? Why, lemonade cookies of course!
This recipe comes from the 1998 Christmas Cookies magazine. It was one of those special edition publications put out by Better Homes and Gardens. I love this issue. It is a “Special:50-State Salute”. There is a recipe that is supposed to represent each state. There are “Buckeyes” for Ohio, “Maple Leaves” for Vermont, “Bourbon Balls” for Kentucky, “Potato Chip Crispies” for Idaho, and “Pink Lemonade Cookies” for Arkansas. I’m not really sure why Arkansas got pink lemonade, but I’m glad. Being from Arkansas, I HAD to make them! (The girls actually made this batch!)
Pink Lemonade Cookies
1/2 cup softened butter (no substitutes)
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup frozen pink or regular lemonade concentrate, thawed (If you made my Lemonade Pie you will have enough concentrate left over for the cookies.)
1 3/4 cups all-purpose flour
red food coloring (optional)
Pink Lemonade Frosting
•Beat butter in a mixing bowl with an electric mixer for 30 seconds.
•Add sugar, baking powder, and baking soda; beat till combined.
•Beat in egg and lemonade concentrate.
•Beat in as much of the flour as you c can with the mixer. Stir in any remaining flour with a wooden spoon.
•If desired, add red food coloring to tint dough pink.
•Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
•Bake in a 350˚ oven for 10-12 minutes or till edges are golden.
•While cookies bake, be sure to sample what is left in the mixing bowl!
•Cool cookies on cookie sheet for 1 minute; transfer to wire racks to cool completely.
•Frost with Pink Lemonade Frosting.
Beat together 2 tablespoons butter, softened; 2 cups sifted powdered sugar; 2 tablespoons* frozen pink or regular lemonade concentrate, thawed; and enough water (3-4 teaspoons) to make a spreading consistency. If desired, add red food coloring to tint frosting pink.
* The recipe calls for 2 teaspoons of lemonade concentrate. I have found that I like it to have a little more zing than that. I add 2 tablespoons. Play with it and see what you like.
Critics’ Corner
Chip: Dandy! Just dandy!
Megan: The fruits of our labor are delicious, as for the labor itself, very messy.
Katie: The cookies were really tangy and sweet at the same time. I loved to make them with Megan! (At some parts, Mom had to help us with some stuff, but that’s beside the point!) Megan made a tiny one just for me, and when it cam out of the oven, it was soooo cute! I have named it Teeny Weeny, because it can fit in the palm of your hand! I loved it!
July 13, 2011 at 2:56 pm
Where are the cookies????
July 13, 2011 at 5:20 pm
Now these here are cookies–very pink and lady like!
August 20, 2012 at 1:43 pm
[…] Pink Lemonade Cookies from Pork Chop Tuesday […]
November 10, 2022 at 4:09 pm
Hi🙂! I noticed the magazine and I am hoping that you can send me the recipe for Joe Froggers that is in it. I had the magazine but it was lost in a move. Thank you, Wendy
December 2, 2022 at 9:59 am
JOE FROGGERS
¾ cup butter (no substitutes)
1 cup sugar
1½ teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 cup molasses
2 tablespoons water
2 tablespoons rum or milk
4 cups all-purpose flour
Lemon Frosting (optional)
BEAT butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, ginger, baking soda, cloves, nutmeg, and allspice; beat till combined. Beat in molasses, water, and rum or milk. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half; cover and chill at least 3 hours.
ROLL each portion of dough on a lightly floured surface till ¼ inch thick.
Cut with a floured 4-inch scalloped or plain cookie cutter. Place cutouts 1 inch apart on a greased cookie sheet. Bake in a 375° oven for 9 to 11 minutes or till edges are firm and bottoms are just lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool completely. If desired, drizzle with Lemon Frosting. Makes about 24.
LEMON FROSTING: Combine 1 cup sifted powdered sugar, 1 tablespoon soft-ened butter or margarine, and ½ tea-spoon finely shredded lemon peel in a small mixing bowl. Stir in 1 tablespoon lemon juice. Stir in 2 to 3 teaspoons milk till frosting is smooth and of drizzling consistency.