New recipes

Happy Friday! Would You Like a Cookie?

Happy Friday! Would You Like a Cookie?

Photo by Hannah Giardina

Known as the Honors College Cookie Princesses, seniors Carolina Reid, journalism, and Hayley Shapiro, international studies, can be found every Friday afternoon wearing tiaras and baking cookies in the Chapman Hall lounge kitchen.

Hayley Shapiro (L) and Carolina Reid (R) test cookies to see if they are done. Photo by Hannah Gairdina

Mixing up a batch of peanut butter chocolate chip cookies, half coated in coconut and half plain, Hayley explains her tiara motto, “If you have an opportunity to once a week put a tiara on, you are doing something right with your life. Princess title is neither here nor there.”

Photo by Hannah Gairdina

Their reign as cookie princesses began four years ago during Fall Rush of their freshman year. Carolina wanted to participate in rush, but would be missing a week’s worth of her scuba diving class. Carolina soon found herself baking cookies on a Friday in Chapman kitchen to give to her instructor as a trade for excusing the absences. Hayley was chilling in the lounge and asked if she could help, despite being only acquaintances. Soon, the mix of the sweet, intoxicating baking cookie smell and crowd of students in the lounge loving them led to Carolina and Hayley coming back the next week to bake more cookies. “It really was the cliché expression of one thing led to another,” said Hayley. Now, the princesses are great friends as well as roommates.

Carolina Reid mixes peanut butter into batter. Photo by Hannah Giardina

In the history of their cookie baking, documented on their blog, they have only repeated five of the cookie recipes, otherwise is it a new flavor each week. Usually, the princesses come into the kitchen with an idea in mind, but end up not having a key ingredient. Missing ingredients do not stop them and they “always have something lying around to make cookies with,” said Carolina. The princesses also take requests and alter recipes for different palates and leave cookie dough for those who prefer cookies in the raw.

Hayley Shapiro delivers cookies to the staff, professors, and dean of Robert D. Clark Honors College. Photo by Hannah Giardina

The princesses have a tradition of giving the cookies a name and then a selling tag line, the peanut butter chocolate chip coconut cookies were sold as “It’s a haystack, some hold the hay!”

Photo by Hannah Giardina

If you find yourself in Chapman Hall on Fridays around 2 pm, follow your nose to the lounge and indulge on one of their mouth-watering cookies. You will not regret it.

View the original post, Happy Friday! Would You Like a Cookie?, on Spoon University.

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Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


Happy Friday! Would You Like a Cookie? - Recipes

I have come across a couple of different pink lemonade cookies in my searches, but I have to be really careful when I look at the ingredients. So many recipes use a couple of tablespoons of pink lemonade concentrate, which isn’t something that I have on hand, nor do I want to buy it and only use a small portion. This recipe was different, as it used lemon juice, lemon zest, and raspberries. However, these cookies have its own oddity.

The filling for these cookies uses 2 raspberries. How on earth are you supposed to get two raspberries? It’s such a weird quantity, and stores certainly don’t sell anything less than a pint or so. I ended up making this recipe sooner than expected because I bought some prepared mixed fruit, and it had a few raspberries mixed in. It was a nice surprise and I set those aside for these cookies. What else are you going to do?

These cookies, as they are a lemon shortbread, bake for quite a long time. You partially bake them, make and indentation, then finish baking. That’s a different process for me but isn’t difficult unless you accidentally hit the hot baking sheet! I wasn’t too sure that the mashed raspberry would become a nice filling for these thumbprints, but the filling came together beautifully, with a lovely pink color. The cookies have a great lemon flavor, not too sweet. The filling adds a burst of sweetness that can’t be beat.

Pink Lemonade Thumbprint Cookies

2 1/2 cups flour
3/4 cup powdered sugar, divided
1 teaspoon salt
1 cup butter, room temperature
2 tablespoons lemon zest
3 tablespoons lemon juice

1 1/4 cups powdered sugar
2 tablespoons lemon juice
2 raspberries, crushed
Additional powdered sugar

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt set aside. In a large mixer bowl, beat the butter, ¼ cup powdered sugar, lemon zest, and lemon juice on medium until light. With the mixer running on low, add the flour mixture and stir until the dough comes together.

Shape the dough into 1-inch balls. Freeze the dough for 15 minutes.

Bake the cookies for 10 minutes. Remove the cookies from the oven and make an indentation in the top of each cookie using the end of a wooden spoon or similar tool.

Return the cookies to the oven and bake for an additional 16-18 minutes, until barely browned on the bottom. Allow the cookies to cool on a wire rack.

While the cookies cool, make the filling. In a small bowl, whisk the powdered sugar, lemon juice, and raspberries. Dust the cookies with powdered sugar and then pipe the filling into the center of each cookie. Allow the cookies to set before serving.


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