Ingredients for Pink Lemonade Thins
- 1 cup (2 sticks) unsalted butter
- 2/3 cup powdered sugar
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- Red Food Coloring
- All Purpose Flour
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How to Make Pink Lemonade Thins
- Preheat oven to 350°F (175°C).
- Lightly grease the bottom of a 15x10x1-inch baking pan with shortening.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2/3 cup powdered sugar, 2 tablespoons lemon zest, 1 tablespoon lemon juice, and 2 drops pink food coloring using an electric mixer on medium speed until light and fluffy. Alternatively, mix by hand with a spoon until well combined.
- Gradually add 3 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Press the dough evenly into the prepared pan using floured fingers.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- While the bars are baking, prepare the glaze: In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1-2 tablespoons milk until smooth and pourable. Add more milk if needed to reach desired consistency.
- Pour the glaze evenly over the warm bars.
- Spread the glaze evenly using a spatula or knife.
- Let the bars cool completely in the pan for at least 1 hour. The bars will be very tender.
- Once cooled, carefully lift the bars from the pan using a very flat, wide metal spatula or offset spatula.
- Cut into 8 rows by 8 rows for rectangular bars, or cut parallel lines 1 1/2 inches apart down the length of the pan, then cut diagonal lines 1 1/2 inches apart across the straight cuts for diamond shapes.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
13g
Carbs
2g
