 | | Directions |
- Cream the butter and sugar together in a bowl; then beat in vanilla.
- Add the eggs on at a time; beat until light and fluffy.
- Set aside 1/4 cup of the lemonade concentrate.
- Sift the flour and baking soda; slowly add to the creamed mixture, alternating with the thawed lemonade concentrate.
- Refrigerate the dough for 1 hour.
- Grease the cookie sheets and place the dough by spoonfuls. Flatten cookies with the bottom of a glass dipped in sugar.
- Bake in an oven preheated to 350° F. Bake for 10 to 12 minutes or until edges begin to brown.
- Cool and then brush the top with some of the lemonade concentrate; sprinkle with powdered sugar.
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Prep Time: 45 minutes
Cook Time: 6 minutes
Container: Cookie sheets
|  | | Ingredients | | - | | 1 cup butter |
| - | | 1 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 2 eggs |
| - | | 2 cups sifted flour |
| - | | 1 teaspoon baking soda |
| - | | 1 can frozen lemonade (6 oz.) - defrosted, reserve 1/4 cup |
| - | | Powdered Sugar |
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