Recipe by Cook4_6
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Top Review by **Tinkerbell**
These are definitely a 5 star for flavor! Very lemony and delicious and I was really hoping to share them at DH's work today, but they are so delicate that I've got my family hovering over the sink to eat them. They just completely crumble. I think part of this is that they were getting over baked before the minimum time was up. I took them out at 19 minutes & it still turned out to be too long in my oven. I made just as directed and the glaze was quite thick, even with 6 teaspoons of lemon juice and about double the food coloring. Pouring it right away was not an option so I nuked it for a few seconds to melt it & was able to pour it on the cookie layer, but not spread it without ruining the cookie. I would like to try these again, reducing the cook time and making the glaze with less powdered sugar. I used a neon pink food coloring instead of red, to achieve more of a breast cancer pink. Made for Think Pink - Oct 2010 :)
- 1 1⁄2 cups butter or 1 1⁄2 cups margarine, softened
- 2⁄3 cup powdered sugar
- 2 tablespoons grated lemon peel
- 1 tablespoon lemon juice
- 2 drops red food coloring, if desired (optional)
- 2 2⁄3 cups all-purpose flour
Pink Lemonade Glaze
- 1 1⁄2 cups powdered sugar
- 2 teaspoons grated lemon peel
- 5 -6 teaspoons lemon juice
- 1 drop red food coloring
Directions See How It's Made
- Heat oven to 350 degrees F. Lightly grease bottom only of 15 x 10 x 1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. Press in pan, using floured fingers (flour fingers several times to prevent sticking).
- Bake 20 to 25 minutes or until light golden brown.
- In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin). Cool completely, about 1 hour. Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.
- To cut diamond shapes, cut parallel lines, 1 1/2 inches apart, down length of pan, then cut diagonal lines, 1 1/2 inches apart, across straight cuts.