04 Sep 2013

What is sweet and tangy and bright pink all over? Pink Lemonade Cookies!

Recipe: Pink Lemonade Cookies

Our Cake Shop whipped up these yummy (and oh-so pretty) cookies for a recent wedding and we just had to share the recipe…

What you’ll need:

2 sticks (8 ounces) Unsalted Butter
1 cup Granulated Sugar
2 Eggs
3 1/4 cups All Purpose Flour
2 tsp Baking Powder
1/3 Cup Almond Flour
3 each lemon zest
1 cup Apricot Jam
1 cup Cream fondant (Dyed Bright Pink)

How to:

  • Cream together the butter and sugar until white, light and fluffy
  • Add in eggs one at a time and mix after each addition
  • Add in flours and baking powder and mix until combined
  • Add in zest and let dough rest in fridge for at least three hours or over night
  • Once dough is firm roll out to ¼ inch thick
  • Cut out cookies using a fluted round cutter
  • Bake cookies on a greased sheet pan at 350F for 8-10 minutes; cookies should be light brown on edges
  • Let cookies cool completely and sandwich two cookies together using a nickel size amount of apricot jam
  • Frost cookies with pink cream fondant and serve with a smile!

Share your creation: If you make The Breakers’ Pink Lemonade Cookies at home, please take a photo and upload it to our Facebook page!

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