Tart N’ Tangy Lemonade Frosties

Ingrients & Directions COOKIES 1 1/4 c Sugar 1 1/4 c Butter; softened 2 Eggs 3 c All-purpose flour 1 cn Frozen lemonade or orange -juice concentrate (6 oz); -thawed (save 2 tb for -frosting) 1 ts Baking soda FROSTING 3 c Confectioners’ sugar 1/2 c Butter; softened 2 tb […]

Ingrients & Directions


COOKIES
1 1/4 c Sugar
1 1/4 c Butter; softened
2 Eggs
3 c All-purpose flour
1 cn Frozen lemonade or orange
-juice concentrate (6 oz);
-thawed (save 2 tb for
-frosting)
1 ts Baking soda

FROSTING
3 c Confectioners’ sugar
1/2 c Butter; softened
2 tb Reserved frozen lemonade or
-orange juice concentrate
1 ts Vanilla
1 tb Milk; (or more)

1. Combine sugar, butter and eggs in a large bowl. Beat with an
electric mixer at medium speed, scraping the sides of the bowl often,
until creamy, about 3 to
5 minutes.

2. Reduce speed to low. Continue beating for 1 to 2 minutes, gradually
adding flour, lemonade (or orange juice) concentrate and baking soda,
and scraping sides of bowl often, until well-blended.

3. Drop batter by rounded teaspoonfuls onto cookie sheets. Bake in a
preheated 400-degree oven until edges of cookies are lightly browned,
about 8 to 14 minutes.

4. Remove cookies from baking sheet. Let cool completely on a wire
rack.

Make the Frosting:

Combine all frosting ingredients except the milk in a small mixing
bowl. Beat at low speed, scraping the sides of the bowl often and
adding milk until desired spreading consistency is reached. Frost
cooled cookies.

Served at the Chicago 1996 Democratic National Convention.


Yields
5 Dozen

RobinDee

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