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Thursday, February 7, 2013

Lemon drop cookies

Yield:  3-4 dozen.

These lemon drop cookies are firm yet soft to the bite cookies that burst with flavor and present well on a cookie tray or as a stand alone treat. They are versatile and welcome flavor changes beyond lemon.


  • 4 c. flour
  • 1 c. sugar
  • ½ t. salt
  • 1 T. baking powder
  • 3 eggs
  • ½ c. butter
  • 1 T. lemon extract
  • ¼ c. lemon juice

Preheat oven to 375 degrees F.
In large bowl, mix butter, sugar, extract and eggs until smooth and fluffy. 
Add lemon juice and salt, mix in.
Add flour and baking powder to the wet ingredients and mix thoughly.
The dough will be thick enough to hand roll into balls.
Shape into ½ inch balls and place on lightly sprayed (cooking spray or butter) sheet pan 2 inches apart.
Bake 8-10 min or until firm. DO NOT ALLOW TIME TO BROWN AT ALL.
Cool cookies and dip tops into lemon icing (below). Allow icing to harden before storing in cool, dry, air tight container.

Lemon Icing:
2 T. lemon juice 
2 cups confectioners sugar

Add lemon juice to confectioners sugar 1 T. at a time and leave out any juice remaining when you get the desired thickness. Mix it well.
The consistency should be a thicker type icing that would pour slowly and in thicker lines than thin icing.

Tint icing with yellow food coloring if you like.


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