A bright and tangy recipe from Betty Gaines for soft, cake-like lemonade cookies. This classic 1965 recipe uses frozen lemonade concentrate in both the batter and as a simple glaze for a double dose of citrus flavor.
Author
Betty Gaines
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter Or Oleo, softened |
| 1 Cup | Sugar |
| 2 | Eggs |
| 3 Cups | Sifted Flour |
| 1 tsp. | Baking Soda |
| 1 (6 oz) can | Lemonade Concentrate, thawed and divided |
| For Topping | Extra Sugar for sprinkling |
Instructions
- Prepare the Dough: Preheat your oven to 400°F.
- In a large bowl, cream together the softened butter or oleo and the 1 cup of sugar.
- Add the eggs and beat until the mixture is light and fluffy.
- In a separate bowl, sift together the flour and baking soda.
- On low speed, add the dry ingredients to the creamed mixture alternately with ½ cup of the thawed lemonade concentrate, beginning and ending with the dry ingredients.
- Bake: Drop by rounded teaspoonfuls about 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes, until the edges are lightly browned.
- Glaze: As soon as the cookies come out of the oven, immediately brush the hot cookies with the remainder of the 6 oz. can of lemonade concentrate and sprinkle with sugar.
- Remove the cookies to a cooling rack.
Servings
Makes four dozen cookies
Note
This recipe was featured in the May 1965 issue of Better Homes & Gardens.
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