Lemonade Cookies

1 cup butter softened
1 cup sugar plus
2 tablespoons sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 can frozen lemonade concentrate (6 ounces) thawed, divided
1 tablespoon grated lemon peel

Preheat the oven to 400 degrees. In a large bowl, cream together the butter and 1 cup sugar. Beat in the eggs. In another large bowl, combine the flour and baking soda and add to the egg mixture alternately with 1/2 cup lemonade concentrate. Stir in the lemon peel. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes, or until the edges are golden. Remove the cookies from the oven; brush lightly with the remaining lemonade concentrate, then sprinkle with the remaining 2 tablespoons sugar.