Why rush home from the swim club when you can dine poolside?
Pink Lemonade Thumbprint Cookies
Ingredients
- 1.5 sticks unsalted butter at room temperature
- 1/2 cup granulated sugar
- 10 oz. all-purpose flour
- 1/4 tsp. salt
- 1 lemon zest
- 2 tbs. lemon juice
- 1/2 cup crystal sugar
For the Filling
- 1 cup confectioner’s sugar
- 1-2 tbs. fresh lemon juice
- 10 raspberries
Instructions
- Preheat the oven to 350 degrees F.
- With an electric mixer, beat together the butter and sugar until they are blended and creamed together. Add the flour, salt, and lemon zest. Mix on low speed for a minute or two until the ingredients look crumbly but distributed. Add the lemon juice and keep mixing until the dough starts to clump together. It may look a little crumbly, but you should be able to grab a clump, and squish it together in one cohesive piece.
- Place spoonfuls of cookie dough in your hand and roll the dough into 1-inch balls and stamp one side in the crystal sugar.
- Place the cookie balls on your baking sheet, then use your thumb to push an indentation into each cookie.
- Bake for 20-25 minutes until the cookies are slightly golden, then cool completely.
- To make the glaze, mix together the confectioner’s sugar, lemon juice, and raspberries, making sure to mash the raspberries. Fill the indentations of the cookies with the glaze, then serve.
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