Sunshine Butter Cookies

Sunshine Butter Cookies

Sunshine Butter Cookies


Makes about 3 dozen cookies


3/4 cup (1-1/2 sticks) butter, softened
3/4 cup sugar
1 egg
2-1/4 cups all-purpose flour
1/4 teaspoon salt
Grated peel of 1/2 lemon
1 teaspoon frozen lemonade concentrate, thawed
Lemonade Royal Icing
Thin pretzel sticks
Yellow paste food coloring
Gummy fruit and black licorice strings


  1. Beat butter and sugar in large bowl at high speed of electric mixer until fluffy. Add egg; beat well.
  2. Combine flour, salt and lemon peel in medium bowl. Add to butter mixture. Stir in lemonade concentrate. Refrigerate 2 hours.
  3. Prepare Lemonade Royal Icing. Cover; let stand at room temperature. Preheat oven to 350°F. Grease cookie sheets.
  4. Roll dough on floured surface to 1/8-inch thickness. Cut out cookies using 3-inch round cookie cutter. Place cookies on prepared cookie sheets. Press pretzel sticks into edges of cookies to resemble sunshine rays; press gently. Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely.
  5. Add food coloring to Lemonade Royal Icing. Spoon about 1/2 cup icing into resealable food storage bag; seal. Cut tiny tip from corner of bag. Pipe thin circle around flat side of each cookie to create outline.
  6. Add water, 1 tablespoon at a time, to remaining icing in bowl until thick but pourable consistency. Spoon icing in cookie centers staying within outline.
  7. Decorate cookies with gummy fruit and licorice to make "sunny" faces. Let stand 1 hour or until dry.

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