COOKIES:

Preheat the oven to 350 degrees.

1 cup butter, softened
1 ¾ cups sugar

2 eggs
4 tbsp. of fresh squeezed lemon juice

2 ½ cups flour
½ tsp. salt
½ tsp. baking soda

You may also add a few drops of red or fuchsia food colouring to colour the cookies if so desired.

Cream together the butter and sugar until light & fluffy. Add the eggs and lemon juice; mix until combined. Gradually stir in the flour, salt and baking soda until just combined.

Roll into 3/4 inch balls and flatten slightly on a cookie sheet lined with parchment paper. You may need to put the dough in the fridge for easier handling.

Bake in the preheated oven for 10-12 minutes until edges are lightly golden brown. Let cool on cooling racks.

PINK LEMONADE ICING:

½ cup butter, softened
3 tbsp. fresh squeezed lemon juice
4 tbsp. super concentrated cranberry juice
2 ½ - 3 cups icing sugar

Cream the butter and lemon juice together. Add 1/2 cup of icing sugar ... add 1 tbsp. cranberry juice. Alternate the 4 tbsp of cranberry juice & icing sugar until you get a creamy texture.

Place a heaping table spoon of icing in between 2 cookies gently press together and enjoy! Store in a cool dry place or the fridge.