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Pink Lemonade Thumbprint Cookies

Shortbread cookie dough

  • 2 1/2 cups flour
  • 3/4 cups powdered sugar – divided
  • 1 tsp salt
  • 1 cup unsalted butter – softened (we used salted butter and it was fine)
  • 2 TBS finely grated lemon zest (we used 1 lemon)
  • 3 TBS lemon juice

Glaze

  • 1 1/4 cups powdered sugar – plus more for dusting
  • 2 TBS lemon juice
  • 2 raspberries
  • We have found you probably only need 1/2 a recipe
  1. In a medium bowl, whisk the flour, 1/2 cup sugar, and salt.
  2. In a large bowl, beat together the butter, 1/4 cup sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in flour mixture on low until just combined.
  3. Roll the dough into 1-inch balls. Place dough balls in the freezer for 12-15 minutes. (we didn’t have room so we put them in the fridge for like 25 minutes) Transfer, dough balls to parchment paper or silicone lined baking sheet, making sure the balls are about 2 inches apart. (we just put on baking sheet and it worked)
  4. Preheat oven to 325
  5. Bake for 10 minutes. Then gently press the rounded part of a teaspoon or the end of a wooden spoon handle into the center of each ball to create an indent. Continue baking for 16-18 more minutes or until cookies just start to brown on the bottom. Place cookies on a wire rack to cool.
  6. While cookies cool, make the glad by whisking together the sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
  7. Dust the cookies with powdered sugar. Then spoon or pipe the glaze into the indent. Let cookies set for at least 10 minutes.

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Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.