Pink Lemonade Thumbprints Recipes
PINK-LEMONADE THUMBPRINTS
These buttery, crumbly yet tender shortbread thumbprints are filled with a lemon glaze that's tinted a lovely shade of pink with a single crushed raspberry. Enjoy a few with a cup of tea -- or a tall glass of their namesake refreshment.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- 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.
- Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.
- 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.
- 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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- Whisk together flour, 1/2 cup powdered sugar and salt. In the bowl of an electric mixer, beat butter with 1/4 cup powdered sugar, zest and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
- Roll dough into balls using a small ice-cream scoop and place on parchment lined baking sheets. Freeze for 10 minutes.
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- Preheat the oven to 325 degrees F. In the bowl of an electric stand mixer, beat butter, 1 cup of the powdered sugar, lemon zest, 2 tablespoons of the lemon juice until pale and fluffy, about 3 minutes. Gradually add the flour and salt, and mix on low speed until just combined.
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