1 cup of softened butter
1 cup of granulated sugar
2 ¾ cups of sifted flour
¾ teaspoon of soda
1 6-ounce can of frozen lemonade concentrate (thawed)
½ cup of chopped pecans (optional)
Additional sugar for topping
Cream the butter or margarine and sugar together until fluffy and light. Add eggs, one at a time. Beat until the mixture turned smooth and pale in color. Combine the flour and soda and sift together. Add to the butter mixture alternately with ½ cup of lemonade. Fold in nuts. Drop by tablespoons onto un-greased baking sheets, about 1 ½ inches apart.
Bake the mixture in a preheated oven with a temperature of 400 degrees Fahrenheit for about 12 to 15 minutes, or until the edges are brown. Remove to wire cooling racks and lightly brush warm cookies with the remaining lemonade concentrate. Sprinkle lightly with sugar, and serve.