1 c. butter or margarine (I use one stick butter - for flavor, and one stick margarine; using all butter might cause the cookies to spread more while baking)
1 c. sugar
2 eggs plus 2 hard-cooked yolks*, pushed through a sieve to finely crumble them
3 c. flour
1 tsp. soda
½ cup (thawed) frozen lemonade concentrate (do not dilute)
Cream butter and sugar, add whole eggs and sieved yolks. Sift flour and soda and add to creamed mixture with the ½ cup of lemonade concentrate.
Scoop by spoonfuls onto lightly-greased cookie sheets, or line cookie sheets with parchment paper.
Bake at 400 for about 8-10 minutes, try to avoid having bottom of cookies turn brown.
Brush cookies while warm with lemonade concentrate, then sprinkle with sugar. Note: most lemonade concentrate is now 12 ounces, you won’t need it all, just ½ cup plus some to brush the hot cookies with. Make lemonade to serve with the cookies with the leftover concentrate.
*This recipe works fine without the hard-cooked, sieved yolks, but they add tenderness, flavor and of course, nutrition!