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Capture the essence of summer with our Lemonade Stand Cookies. Cut the cookies into delightful small business shapes. Adorn these bright, lemony treats with colorful icing, bringing the cheerful spirit of a lemonade stand to your dessert plate.
Makes
12 Cookies
Ingredients
18 Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies
1 1/2 cups Powdered Sugar
1/2 tablespoon Light Corn Syrup
1/4 teaspoon Vanilla Extract (clear)
2 tablespoon Warm Water, divided
Food Coloring (Trace)
Preparation
- Bake and cool Lemon Burst cookies according to package directions. (For large cookies, bake 2 cookie dough pucks side by side to form one cookie)
- Remove from oven and while warm, carefully press cookies to 1/4 - 3/8" thickness with spatula then cut immediately with cookie cutters. Let cool.
- Combine powdered sugar, corn syrup, vanilla and 1 tablespoon water in a medium bowl. Whisk until smooth, adding the remaining water a little at a time until the icing reaches the desired consistency. Separate the icing into smaller bowls and tint each bowl separately. Keep a piece of moist paper towel on the surface of the icing to keep it from drying out when not in use.
