Pink Lemonade Thumbprint Cookies

Tuesday Aug 08 2017

Posted in Party Recipes

Pink Lemonade Thumbprint Cookies

I have a huge file of recipes I’ve torn from magazines over the years.There’s probably not a doctor or dentist’s office within a 50 mile radius whose magazines haven’t been vandalized by me. Couldn’t I just jot down the recipe name and the source and then google it when I need the actual recipe? Sure, but old habits die hard. Anyway, this one came from an old issue of Martha Stewart Living. The delicate little cookie is buttery, tart, equally great with a cup of tea or a frosty glass of its namesake, and the perfect treat for a dog day afternoon.


2 1/2 cups all-purpose flour
2 cups confectioners’ sugar, plus more for dusting
1 teaspoon coarse salt
2 sticks unsalted butter, room temperature
2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice
1 raspberry


1. Preheat oven to 325 degrees. Whisk together flour, 1/2 cup confectioners’ sugar, and salt in a bowl. In a large bowl, beat butter with 1/4 cup confectioners’ sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.

2. Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets 2 inches apart. Freeze 10 minutes.

3. Bake 10 minutes. Remove sheets one at a time and press the end of a wooden-spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.

4. Whisk together remaining 1 1/4 cups confectioners’ sugar and 2 tablespoons lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.


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