Pink Lemonade Thins

These refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.

Yield: 64 bars

Ingredients

Bars

1 1/2 cups butter or margarine, softened
2/3 cup powdered sugar
2 tablespoons grated lemon peel
1 tablespoon lemon juice
2 drops red food color, if desired
2 2/3 cups Gold Medal all-purpose flour

Pink Lemonade Glaze

1 1/2 cups powdered sugar
2 teaspoons grated lemon peel
5 to 6 teaspoons lemon juice
1 drop red food color

Instructions

Heat oven to 350 degrees F. Lightly grease the bottom only of 15 x 10 x 1 inch pan with shortening.
In a large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended.
Press into pan, using floured fingers (flour fingers several times to prevent sticking).
Bake 20 to 25 minutes or until light golden brown.
In a medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin).
Cool completely, about 1 hour.
Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.

Notes

For the freshest flavor in these tangy bars, squeeze the lemon for the juice after grating the peel.

To cut diamond shapes, cut parallel lines, 1 1/2 inches apart, down length of pan, then cut diagonal lines, 1 1/2 inches apart, across straight cuts.

Nutrition

Per serving: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 3g); Cholesterol 10mg; Sodium 30mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens