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Pink lemonade green tea! Did you know this was a thing? I didn’t. Why didn’t you tell me? I thought we were better friends than that.
Pink lemonade is a mystery to me. You know how when you’re a child robot and it’s so much fun to make Country Time or Kool Aid pink lemonade? It always tasted different from regular lemonade – sweeter, somehow. And then you grow up to be an adult robot and find out that it was just artificial food coloring all along?
I looked up recipes for homemade pink lemonade and they’re just all over the place. Cranberry juice! Grenadine! Crushed strawberries! Pass. The flavor of pink lemonade should be uniform. Don’t give me five thousand different pink options!
In my very detailed research (aka typing “pink lemonade” into Google) I found out there are real pink lemons, but they’re not typically used for pink lemonade. Well, someday I’m going to find pink lemons and make pink lemonade. It’s my New Year’s resolution that I just came up with right now.
Until then, I can satisfy myself with this sweet, sweet pink lemonade green tea. When baked into the cookies, it tastes exactly like pink lemonade and green tea. This was my first time making shortbread and I was so pleasantly surprised by how fast and easy it is! This recipe is definitely a repeater.
Pink Lemonade Green Tea Shortbread Cookies
(I used a fairly large cookie cutter and got 28 cookies,
so you could probably get 3-4 dozen cookies depending on size)
adapted from Martha Stewart
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
pink food gel
2 cups all-purpose flour (+ more for rolling)
1 tbsp pink lemonade green tea leaves (about 5 tea bags)
1/2 tsp salt
1. In a large bowl, cream together butter and powdered sugar. Add 1-2 drops of pink food gel and stir until completely mixed in.
2. In a medium-sized bowl, whisk together flour, tea, and salt. Add this to the butter mixture and mix until just incorporated.
3. Dust with flour a large piece of parchment paper. Roll out the shortbread dough to 1/4-inch thickness. Chill dough in refrigerator for 30 minutes or until firm.
4. Preheat oven to 325 degrees. Line a cookie sheet with parchment (or Silpat!). Cut chilled dough with cookie cutters (or into squares with a sharp knife coated in flour). Gather scraps together and re-roll, chill, and cut shapes. Bake for 15-20 minutes, or until firm and just slightly browning around the edges. Cool completely on a wire rack before eating.