2 cups white sugar
8 cups water
1 1/2 cups lemon juice, about 8 large lemons
In a small saucepan, combine sugar and 2 cups of water. Bring to boil, and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
In pitcher, stir together chilled syrup, lemon juice and remaining 6 cups water.
Optional: Add crushed strawberries or herbs to add more flavor to your lemonade.
If you plan on serving ice with your drink, try freezing some lemonade in an ice cube tray. When these lemonade cubes melt in your drink, they will not dilute the lemonade.
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
Preheat oven to 350*.
In a large bowl, cream together butter and sugar. Add flour, and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough).
Take a teaspoon of dough, and roll it in your hands. Place the ball on a parchment-lined baking sheet, and press your thumb into the top to flatten it out. Repeat until there is no more room left on the tray.
Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.