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Lemon Drops

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Submitted by fred1

YIELD

24 cookies

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 2
EACH EACH BUTTER
, sticks, soft *
½ 118
1 1
EACH EACH EGG YOLKS *
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
1 1
EACH EACH LEMON
for zest and juice
2 ¼ 532
1 15
TABLESPOON ML LEMON ZEST
¼ 59
1 15
TABLESPOON ML LEMON JUICE
fresh
1 5
TEASPOON ML SUGAR

Directions

Preheat oven to 350℉.

Line cookie sheets with parchment paper or butter them.

Cream butter and powdered sugar in large bowl of elec. mixer.

Add egg yolk, 2 tablespoon lemon juice and lemon zest and beat until smooth.

Add flour and beat until well combined.

Form dough into 1 inch balls and place them about 2 inches apart on prepared sheets.

Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough.

Bake cookies in middle of oven for about 13 min., or until barely golden.

Transfer to wire racks.

As soon as they are cool enough to handle, dip top of each cookie in lemon glaze made with ¼ cup powdered sugar and 1 tablespoon fresh lemon juice.

Allow to cool completely and then store in airtight containers for up to 1 week or in the freezer for up to 2 months.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 352 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 21%
Calcium 1% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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