Reviews

Add Rating & Review

Back to Pink-Lemonade Thumbprints

All Reviews for Pink-Lemonade Thumbprints

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Pink-Lemonade Thumbprints

                              Credit: 
                              Jason Varney

Recipe Summary

prep: 35 mins

total: 2 hrs

Yield: Makes about 2 dozen

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour

2 cups confectioners’ sugar, plus more for dusting

1 teaspoon coarse salt

2 sticks unsalted butter, room temperature

2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice

1 raspberry

Gallery

Pink-Lemonade Thumbprints

                              Credit: 
                              Jason Varney

Recipe Summary

prep: 35 mins

total: 2 hrs

Yield: Makes about 2 dozen

Pink-Lemonade Thumbprints

                              Credit: 
                              Jason Varney

Pink-Lemonade Thumbprints

                              Credit: 
                              Jason Varney

Pink-Lemonade Thumbprints

Recipe Summary

prep: 35 mins

total: 2 hrs

Yield: Makes about 2 dozen

Recipe Summary

prep: 35 mins

total: 2 hrs

Yield: Makes about 2 dozen

prep: 35 mins

total: 2 hrs

prep:

35 mins

total:

2 hrs

Yield: Makes about 2 dozen

Makes about 2 dozen

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups confectioners’ sugar, plus more for dusting
  • 1 teaspoon coarse salt
  • 2 sticks unsalted butter, room temperature
  • 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice
  • 1 raspberry

Directions

Preheat oven to 325 degrees. Whisk together flour, 1/2 cup confectioners’ sugar, and salt in a bowl. In a large bowl, beat butter with 1/4 cup confectioners’ sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.

Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.

Bake 10 minutes. Remove sheets one at a time and press the end of a wooden-spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.

Whisk together remaining 1 1/4 cups confectioners’ sugar and 2 tablespoons lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pink-Lemonade Thumbprints

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pink-Lemonade Thumbprints

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest