1 cup butter
1 cup granulated sugar
2 eggs
3 cups all-purpose flour, sift before measuring
1 teaspoon baking soda
1 small can (6 ounces) frozen lemonade concentrate, thawed, divided
2 teaspoons finely grated lemon peel, optional
granulated sugar
Cream butter and sugar until light; add eggs and beat until light and fluffy. Sift together the sifted flour, baking soda; add to the creamed mixture, alternating with 1/2 cup of the lemonade concentrate.
Stir in grated lemon peel. Drop dough by teaspoonfuls, 2 inches apart, onto ungreased baking sheets. Bake cookies at 400° for 8 minutes or until lightly browned around edges. Brush hot cookies with remaining lemonade concentrate then sprinkle with a little granulated sugar. Remove cookies to racks.
Makes about 3 to 4 dozen lemonade cookies.
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