Preheat the oven to 350F.

Mix together the softened butter with the powdered sugar until smooth.

Add the egg, vanilla and lemon extracts along with the food coloring (if using), mixing well.

Add the remaining dough ingredients and stir until combined.

Cover and refrigerate dough for thirty minutes.

Separately, sift together the powdered sugar, lemonade drink mix and vanilla powder.

When dough is chilled, use a one tablespoon size cookie scoop to measure dough, shaping into balls.

Place those on the nonstick cookie sheet a couple of inches apart.

Dip a fork into the sugar sprinkle and flatten the dough slightly into a crosshatch (as you would for peanut butter cookies).

Bake for 12 minutes or until firm and just barely browned at the edges.

Cool cookies just long enough that they don't burn your fingers handling them.

Dredge each cookie into the sprinkle to coat with sugar and gently tap off excess.

Cool completely before packing up.

You can use any extra sugar sprinkle to sweeten lemonade if you like.