Refreshing Lemonade and Sugar Cookies Perfect for your Winter Garden Open House | Blog

There is nothing like the smell of fresh baked sugar cookies to welcome your guests into your home and what better to have the sweet aroma during your open house.  Feature these delicious sugar cookies and pair it with the refreshing summer beverage, classic lemonade.   Follow the recipes below and welcome your potential buyers to lovely refreshments sure to make them smile.
Classic Lemonade:
Lemon Juice
To make 2 quarts, pour 3 cups of fresh lemon juice (juice of about 20 lemons)
through a fine sieve into a pitcher.  
Add 2 cups of superfine sugar.
Stir until it has dissolved.
Stir in 4 cups of water and add ice.
Garnish with fresh lemon slices.
We recommend using clear plastic party cups for the lemonade.  For an added wow factor, dip each of the rims in water and then dip in yellow colored sugar crystals. 
Delicious Sugar Cookies
¾ teaspoon kosher salt
½ teaspoon baking powder
3 cups all-purpose flour, plus more for rolling
1¼ cups (2½ sticks) chilled unsalted butter, cut into ½” pieces
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Place racks in lower and upper thirds of oven; preheat to 325°. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾”-thick disks; wrap in plastic. Chill at least 2 hours.
Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼” thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.  We recommend using a cookie cutter in the shape of a house or for sale sign.
Decorate cooled cookies as desired.
DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.





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