Lemonade Sugar Cookies

Resently when I made lemon flavored cookies
they just didn't taste lemony enough for me
even using the zest of the lemon in the dough.
So one day I came up with this unique recipe
using consentrated lemonade in the mix.
If you want to make the cookie dough ahead of time,
it can be refrigerated for several days
if you seal it in two layers of plastic wrap.

Ingredients:
One 6-ounce can frozen lemonade concentrate,thawed
Two large brown eggs
1/2 pound (two sticks) unsalted butter, softened
2 1/2 cups all-purpose flour
1 cup sugar, plus extra to sprinkle over the cookies
1 teaspoon baking soda
1/8 teaspoon salt or to taste
2 teaspoons finely grated lemon zest

Directions:
Preheat the oven to 375 degrees F.
In a mixing bowl, cream together the butter and sugar.
Add the lemon zest.Add the eggs one at a time,
beating well after each addition.
Continue beating until the mixture is light and creamy, set aside.
In a separate bowl, whisk together the flour, baking soda, and salt.
Measure out 1/2 cup of the thawed lemonade and set the rest aside.
Add about one third of the flour mixture to the creamed butter and sugar. Stir, then add about one third of the 1/2 cup lemonade.
Continue adding the flour and lemonade alternately,
stirring after each addition, until the mixture shows no streaks of flour. Beat with the mixer just until all the ingredients are combined.
Drop rounded teaspoonfuls 2 inches apart on an ungreased baking sheet.
Bake the cookies, checking them after 8 minutes.
When the edges are just starting to brown,
remove the cookies from the oven.
Using a pastry brush, immediately brush
the top of each cookie with a little of the remaining lemonade concentrate, then lightly sprinkle with sugar.
Transfer the cookies to a rack and allow them to cool completely.