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lemon drop cookies

Ingredients:
1/2c butter (you can use margarine)
1c sugar
zest of 2 lemons
1 egg
4 Tbsp lemon juice, divided (about 2 lemons)
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2c flour
1c lemon drop candies, crushed (some bigger pieces, some smaller)
1-2c powdered sugar, divided

Directions:
In a large bowl, combine sugar and lemon zest with your fingers or a spatula until well combined (this gets the oils from the lemon zest into the sugar). Cream sugar mixture with butter. Add in egg, 2 Tbsp lemon juice, and vanilla. Stir until well-combined. Add in salt, baking powder, and baking soda. Add in flour and lemon drops. Stir until just combined.

Chill dough in the refrigerator about 30 minutes.

Place 1/2c powdered sugar in a shallow bowl. Form cookies by rolling heaping teaspoon-fuls of dough into balls and rolling in powdered sugar.

Place cookies on a baking sheet lined with parchment and bake at 350 degrees for 9-10 minutes, or until edges are set and centers are still ever-so-slightly soft. Allow cookies to cool on cookie sheets about 3 minutes before transferring to a cooling rack.

When cookies are cooled, make glaze by combining remaining lemon juice with enough powdered sugar to make a pourable glaze (I used just over a cup of powdered sugar. You can add more or less if you want it thinner/thicker).

Makes 24-30 cookies.
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