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Pink Lemonade Thins

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  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 64
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A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Updated Jan 7, 2011
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Ingredients

Bars

  • 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

  • 1 1/2 cups powdered sugar
  • 2 teaspoons grated lemon peel
  • 5 to 6 teaspoons lemon juice
  • 1 drop red food color
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Lightly grease bottom only of 15x10x1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. 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
    In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; 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 turner. For bars, cut into 8 rows by 8 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    For the freshest flavor in these tangy bars, squeeze the lemon for the juice after grating the peel.
  • tip 2
    To cut diamond shapes, cut parallel lines, 1 1/2 inches apart, down length of pan, then cut diagonal lines, 1 1/2 inches apart, across straight cuts.

Nutrition

70 Calories, 4 g Total Fat, 1 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Bar
Calories
70
Calories from Fat
35
Total Fat
4 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
30 mg
Potassium
10 mg
Total Carbohydrate
8 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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