Stromboli, Soup, and Cookies

This week I have been trying some new recipes, and found a few worthy of sharing...

Easy Stromboli

Chicken Broccoli Tortellini Soup

Pink Lemonade Cookies
Ingredients for Cookies
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1 (12 oz) can frozen pink-lemonade concentrate, thawed, 1 1/2 c. (reserve 1/2 c. for the icing)
8 drops red food coloring
1 c. unsalted butter, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. grated lemon zest

Ingredients for the Icing
1/2 c. reserved thawed pink-lemonade concentrate
1/2 tsp. grated lemon zest
2 c. confectioners' sugar
coarse white decorating sugar

1. Cookies: Whisk together flour, baking soda, and salt in medium bowl. Combine 1 cup of the lemonade concentrate with food coloring in a small bowl. Beat butter and granualated sugar in a large mixer bowl on medium speed, until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture alternately with the lemonade mixture, in 3 additions, beginning and ending with the flour; mix until just combined. Stir in zest. Cover; refrigerate until firm, 3 hours or overnight. (Dough will be sticky.)
2. Place oven racks in upper and lower third of oven. Heat oven to 350 degrees. Line 4 large baking sheets with parchment paper or nonstick foil. Flour hands, then roll 1 rounded tablespoon of dough at a time into small balls. Place 12 balls on each prepared baking sheet, 6 inches apart. Bake 10 to 12 minutes, or until edges are lightly browned. Cool 5 minutes, then transfer to a wire rack to cool completely before icing.
3. Icing: Beat reserved 1/2 cup lemonade concentrate, lemon zest, and confectioners' sugar in a mixer bowl on medium speed until smooth. Spread icing on cookies. When icing is almost set, sprinkle with coarse white decorating sugar.