Pink Lemonade Thins
Source: Betty Crocker
1 1/2 cups butter or margarine, softened
2/3 cup powdered sugar
2 tablespoons grated lemon peel
1 tablespoon lemon juice
2 drops red food color, if desired
2 2/3 cups Gold Medal® all-purpose flour
Pink Lemonade Glaze (below)
1. Heat oven to 350°. Lightly grease bottom only of jelly roll pan, 15 1/2x10
1/2x1 inch, with shortening. Beat butter, powdered sugar, lemon peel, lemon
juice and food color in large bowl with electric mixer on medium speed until
creamy, or mix with spoon. Stir in flour. Press in pan, using floured fingers
(flour fingers several times to prevent sticking).
2. Bake 20 to 25 minutes or until light golden brown.
3. While bars are baking, make Pink Lemonade Glaze. Pour glaze over bars while
warm; spread evenly (glaze will be very thin). Cool completely, about 1 hour.
Bars are very tender; remove from pan using very flat-edged metal pancake
Pink Lemonade Glaze
1 1/2 cups powdered sugar
2 teaspoons grated lemon peel
5 to 6 teaspoons lemon juice
1 drop red food color
Mix all ingredients until smooth and spreadable.