A party-size, these refreshing shortbread cookies are the perfect companion to
tall glasses of icy pink lemonade.
1 1/2 cups butter or margarine, softened
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
grated lemon peel
5 to 6 teaspoons lemon juice
1 drop red food color
Heat oven to 350 degrees F. Lightly grease bottom only of 15 x 10 x 1-inch pan
In 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 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
Bars are very tender; remove from pan using very flat-edged metal pancake
turner. For bars, cut into 8 rows by 8 rows.
Makes 64 bars.
Did You Know: For the freshest flavor in these tangy bars, squeeze the lemon
for the juice after grating the peel.
How-To: 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 Information: 1 Serving: Calories 70 (Calories from Fat 35 ); Total
Fat 4 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 30 mg; Total Carbohydrate
8 g (Dietary Fiber 0g); Protein 1 g
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.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.