Best 3 Pink Lemonade Thins Recipes
Welcome to the delectable world of pink lemonade thins, where sweet and tangy flavors collide to create a mouthwatering treat. These delightful cookies, characterized by their beautiful pink hue and invigorating lemonade taste, are perfect for any occasion, whether it's a summer picnic, a cozy afternoon tea party, or simply a sweet craving. With their zesty lemon flavor and delicate texture, pink lemonade thins are sure to tantalize your taste buds and leave you wanting more. Let's embark on a culinary journey to discover the secrets behind creating the perfect pink lemonade thins, uncovering tips, tricks, and irresistible flavor combinations that will elevate your baking experience to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
PINK LEMONADE THINS
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 64
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 15x10x1-inch pan with shortening. 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 in 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 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.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg
PINK LEMONADE THINS
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Provided by Cook4_6
Categories Bar Cookie
Time 45m
Yield 64 Bars
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Lightly grease bottom only of 15 x 10 x 1-inch pan with shortening. 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 in 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 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.
- 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 Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.8, Carbohydrate 8.1, Fiber 0.2, Sugar 4, Protein 0.6
PINK LEMONADE THINS
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 64
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 15x10x1-inch pan with shortening. 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 in 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 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.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg
Tips
- For a vegan version of the cookies, substitute the butter for a plant-based butter or oil, and use non-dairy milk instead of cow's milk. - To make the cookies even more pink, add a drop or two of pink food coloring to the dough. - If you don't have lemon zest, you can use 1 teaspoon of lemon extract instead. - The cookies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. - To make the cookies ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months. When you're ready to serve, thaw the cookies at room temperature for 30 minutes or overnight in the refrigerator.Conclusion
Pink Lemonade Thins are a delicious and refreshing cookie that is perfect for summer parties and picnics. They are easy to make and can be customized to your liking. Whether you like them tart or sweet, chewy or crispy, these cookies are sure to be a hit. So next time you're looking for a fun and easy dessert, give Pink Lemonade Thins a try!
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