I’m so happy chef Cat Cora gave me her recipe to share with all of you! We had so much fun making it on Facebook live! Make sure to keep your eye out for more cooking videos!
Lemonade Sugar Cookies
Makes 4 dozen cookies
1 6-ounce Can of Frozen Lemonade Concentrate
½ Pound Unsalted Butter (2 sticks) (Softened)
1 Cup Sugar (Plus extra red and green colored to sprinkle over the cookies)
2 Teaspoon Lemon Zest (Finely Grated)
2 Large Eggs
2½ Cup All-Purpose Flour
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
Preheat the oven to 375 F.
Fill a large bowl with warm water and plop in the unopened can of lemonade to thaw while you mix the cookie dough.
In a large bowl, cream together the butter and sugar with a hand mixer. Add the lemon zest, if desired. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is light and creamy, 4-5 minutes, then set aside. In a separate bowl, whisk together the flour, baking soda and salt.
Measure out 1/2 cup of the thawed lemonade and set the rest aside. Add about 1/3 of the flour mixture to the creamed butter and sugar. Stir, then add about one third of the 1/2 cup lemonade. Continue adding the flour and lemonade alternately, stirring after each addition, until the mixture shows no streaks of flour. Beat on low speed with the mixer just until all the ingredients are combined.
Drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet.
Bake the cookies, checking them after 8 minutes. When the edges are just starting to brown, remove the cookies from the oven. (The centers will still look soft.) Using a pastry brush, immediately brush the top of each cookie very lightly with a little of the remaining lemonade concentrate, then lightly sprinkle with the colored sugar. Transfer the cookies to a rack and allow them to cool completely.