Iced Pink-Lemonade Cookie Pops - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Cathy Cook
You don't lick these lollipops; you chew them! Insert lollipop sticks into prepared balls of pink-lemonade-flavored cookies before baking to create a delicious and beautiful dessert.
Ingredients
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 can frozen pink-lemonade concentrate
- 8 drop red food coloring
- 1 c. unsalted butter
- 1 1/4 c. granulated sugar
- 2 large eggs
- 2 tsp. grated lemon zest
- 48 lollipop sticks
Instructions
- Cookies: Whisk together flour, baking soda, and salt in a medium bowl. Combine 1 cup of the lemonade concentrate with food coloring in a small bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture alternately with the lemonade mixture, in 3 additions, beginning and ending with the flour; mix until just combined. Stir in zest. Cover; refrigerate until firm, 3 hours or overnight. (Dough will be sticky.)
- Place oven racks in upper and lower third of oven. Heat oven to 350 °F. Line 4 large baking sheets with parchment or nonstick foil. Flour hands, then roll 1 rounded Tbsp of dough at a time into smooth balls. Place 12 balls on each prepared baking sheet, 6 inches apart. Insert a lollipop stick into the top of each cookie, about 3/4 of the way through; flatten slightly. Bake 10 to 12 minutes, or until edges are lightly browned. Cool 5 minutes, then transfer to a wire rack to cool completely before icing.
- Icing: Beat reserved 1/2 cup lemonade concentrate, lemon zest, and confectioners' sugar in a mixer bowl on medium speed until smooth. Spread icing on cookies. When icing is almost set, sprinkle with coarse white decorating sugar.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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