SOFT LEMONADE COOKIES
1 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups unbleached flour
1 teaspoon baking soda
1 (6 ounce) can frozen lemonade concentrate, thawed, divided use
Additional sugar (for sprinkling on tops)
Preheat oven to 400 degrees F.
In a mixing bowl, cream butter and sugar; add eggs; set aside.
Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with additional sugar. Cool.
Makes about 6 dozen cookies
Source: Taste of Home magazine, May 1996
1 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups unbleached flour
1 teaspoon baking soda
1 (6 ounce) can frozen lemonade concentrate, thawed, divided use
Additional sugar (for sprinkling on tops)
Preheat oven to 400 degrees F.
In a mixing bowl, cream butter and sugar; add eggs; set aside.
Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with additional sugar. Cool.
Makes about 6 dozen cookies
Source: Taste of Home magazine, May 1996
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