By: Kathleen Neafsey
If ever there was a cookie that could be considered refreshing, this is it! Once again, my love for reading has carried over into the kitchen. As I may have mentioned here before, or in Fabri-Kate, I enjoy mysteries whose main character is a chef, baker, foodie, etc. Some of my personal favorites include Diane Mott Davidson and her Goldie Shultz character, and Joanna Fluke and her Hannah Swensen heroine. Not only are the books satisfying, but they include some great recipes, as well.
This recipe for Tickled Pink lemonade cookies comes from Red Velvet Cupcake Murder by Joanna Fluke. When I first read it, I knew I had to try it – and I was not disappointed! I’ve made these cookies more than once, with few modifications, and everyone that has tried them has raved over them. They’re the perfect summertime cookie; the lemonade flavor is not overpowering, and it’s just heavenly when your mouth recognizes the flavor. They’re definitely worth turning the oven on for, even on a hot day!
So here goes, let’s get what we need:
1/2 cup butter, softened (do not substitute)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
*1/3 cup frozen pink or regular lemonade concentrate, thawed
pink food color ( I prefer gel food color, but liquid works too) – the amount depends on how pink you want your cookies to be
1+3/4 cups all-purpose flour (I always make mine with gluten-free flour, with no modifications, and they’re great every time)
* you may think that the batter needs more lemonade flavor, but I assure you, the frosting will give the cookie the extra spark!
Preheat oven to 350 degrees
- In a small bowl, mix flour, baking powder, and baking soda. Set aside.
- In a large bowl, combine butter and sugar. Beat until fluffy.
- Mix in the beaten egg, and lemonade concentrate.
Don’t let the picture fool you; I know it doesn’t look very appetizing, but it will get better. I guess the saying “don’t judge a book by it’s cover” applies here.
- Add food coloring. When I use the gel color, I dip the handle end of a spoon (Don’t be jealous of my high-tech kitchen gadgets) into the color and then add it to the batter. I find that end of the spoon works better because it’s flat, and it’s easier to get all the color off.
- Briefly beat the batter to be sure the color is evenly distributed. You can add more color if you want a deeper shade of pink. (Purely a coincidence that my nails match the cookies.)
- Add flour mixture about 1/2 cup at a time, not all at once.
- Drop the batter by teaspoonfuls onto greased or parchment lined baking sheets.
-Bake at 350 degrees for 10-12 minutes, till the cookies are just lightly brown around the edges.
- Let cookies cool on the baking sheets for about two minutes, then remove to a wire rack.
While the cookies are cooling, it’s time to make the frosting!
2 Tablespoons butter, softened
1+1/2 – 2 cups confectioners sugar
4 Tablespoons pink lemonade (to start)
pink food color
The funny thing about frosting, for me anyway, is that I generally start off using the recipe and then have to keep adding and playing around along the way, to get the right consistency. This goes for any frosting I make – I rarely just get by with the actual recipe. That being said, start off with the 1+1/2 cups of sugar, you can always add more if you prefer. Also, in Ms. Fluke’s book, she mentions adding milk to the recipe if more liquid is needed. When I read that, I could only think that milk and lemonade may not be the best combination so I opted for just adding more lemonade, and it hasn’t failed me yet. It gives the cookie that little extra punch.
When the cookies are cool, frost your little heart out. When you take that first bite you’ll be transported to a refreshing summer day – okay, maybe I’m exaggerating here, but your mouth will definitely be doing its’ own little happy dance.
Wouldn’t these be fun for a baby shower or a gender reveal party? Either way, I’m so happy that I discovered Ms. Fluke’s books, and her recipes!
Till next time, enjoy the rest of your summer, have fun, stay cool, and remember to hydrate!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.