Source: Parents Magazine

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Recipe Summary test

prep:
35 mins
chill:
3 hrs
bake:
8 mins
total:
3 hrs 43 mins
Yield:
about 2 1/2 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine butter, granulated 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.

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  • Gather dough into a ball and shape into a 7x2 1/2-inch log. Wrap in waxed paper. Chill 3 hours so it's firm enough to slice.

  • Preheat oven to 350°F. Line cookie sheets with parchment paper. Place decorating sugar in a shallow bowl. Remove waxed paper from dough. Brush outside of the dough log with corn syrup. Cut log crosswise into 1/8-inch thick slices. Lightly roll edges of the slices in the 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 small knife to make them resemble citrus segments.

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

  • Mix 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 icing is set.

Nutrition Facts

108 calories; fat 3g; cholesterol 15mg; saturated fat 2g; carbohydrates 19g; mono fat 1g; sugars 13g; protein 1g; vitamin a 97.2IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 16.1mcg; sodium 32mg; potassium 12mg; iron 0.4mg.
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