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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 15 mg cholesterol; 32 mg sodium. 12 mg potassium; 19 g carbohydrates; 0 g fiber; 13 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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