Pink Lemonade Cookies

Makes about 2½ dozen cookies

Ingredients:

½ cup butter, softened

½ cup granulated sugar

¼ cup powdered lemonade mix

1 egg

8 drops red food coloring

1¾ cups all-purpose flour

Pinch of salt

¼ cup pink decorating sugar

1 tablespoon light corn syrup

1½ cups powdered sugar

2 to 3 tablespoons fresh lemon juice

Method:

1 In a large bowl, combine butter, sugar, and lemonade mix. Beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add egg and food coloring; beat well. Gradually add flour and salt; beat until dough begins to cling.

2 Gather dough into a ball and shape into a 7x2½-inch log. Wrap in wax paper. Chill 3 hours so it’s firm enough to slice.

3 Heat oven to 350°F. Line cookie sheets with parchment paper. Place pink sugar in a shallow bowl. Brush outside of the dough log with corn syrup. Cut log crosswise into 1⁄8-inch-thick slices. Lightly roll the edges of the slices in pink sugar. Place on cookie sheets about 1 inch apart. Cut some cookies in half, if desired. Score the top of cookies with the back of a knife to make them resemble citrus segments.

4 Bake 8 minutes, or until edges are just firm. Let cool on a wire rack.

5 Mix the powdered sugar and lemon juice; place in a resealable plastic bag. Snip a small hole in one corner of the bag. Pipe icing onto scored lines and add dots. Let stand until the icing is set.

Nutrition per cookie: 108 calories; 1g protein; 3g fat (2g saturated fat); 19g carbohydrate; 0g fiber; 5mg calcium; 0mg iron; 32mg sodium.

Pink Lemonade Cookies