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Canned Pink Salmon Mousse
Friends coming to dinner? Having a Party? Let's face it, the last thing you want to do is spend hours slaving over a hot stove. This make ahead, no-cook canned pink salmon recipe will delight your family & friends and give you time to...
Cooking Lobster at Home
Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you're easily paying sixty dollars for a ten ounce...
Light Calorie Cooking: How to Cook Low Calorie Foods Which Still Taste Fantastic
Many people these days want to control their diets so they are eating low calorie foods, but low calorie foods that still taste great. The way to get low calorie foods that taste great is through light calorie cooking. There are a few tips to...
Regional Cuisine Of The United States: Louisiana Cajun Cooking
Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their...
Variety Is The Key To A Healthy Diet
When examining the diets of my clients, I commonly find that even of those who tell me they eat from a healthy diet actually eat from a very narrow selection of foods. Most of their food choices are also processed or heavily prepared before eating....
 
Best Cookies: Pink Lemonade Cookies

Imagine pouring a glass of sweet, tangy lemonade into a cookie. The results are these delightful, lemony flavored cookies with their pretty pink coloring.

Pink Lemonade Cookies

1 cup sugar
¼ butter, softened
1 egg
2 teaspoons freshly grated lemon peel
1 teaspoon lemon juice
1 to 2 drops red food color
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Powdered sugar, if desired

Directions

Heat oven to 400 degrees.

Combine ½ cup sugar, butter, egg, lemon peel, lemon juice and red food color in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).

Shape dough into ½-inch balls; roll in remaining sugar. Place 2-inches apart onto ungreased cookie sheets. Flatten balls to ¼-inch thickness with bottom of buttered glass dipped in sugar. Bake for 5 to 7 minutes or until edges are lightly browned. Sprinkle with powdered sugar, if desired.


About the Author
© Donna Monday
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http://www.best-cookie-jar-recipes.com

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